2 kg/4.5 lbs poultry liver
1 large onion, chopped
400/14 oz butter
2 glasses MONTE ALENTEJANO ROSÉ
4 gelatine leaves soaked in water
Salt and pepper
Apricot jam and toasted bread
Stew the poultry livers with the onion, butter and wine for ten minutes, season with salt and pepper. Then, pass the stew through a blender, adding the jelly and mix for three minutes. Place the pate in a Madeira cake tin (20 x 8 x 8 cm/7.9 x 3.1 x 3.1 inch), cover with plastic wrap and place in the fridge for 12 hours.
Serve with apricot jam and toasted bread.
Complemented With Grand'Arte Trincadeira