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Quick Liver Pate



  • 11 ounces Braunschweiger
  • 2 ounces melted unsalted butter
  • 1 clove garlic, crushed
  • 2 tablespoons brandy
  • Salt and pepper
  • Salad cress and black olives
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  1. Place sausage in a bowl with butter, brandy, garlic, salt and pepper. Beat until smooth. Pour mixture into a pastry bag fitted with a rosette tube.
  2. Choose a large serving dish or individual plates and pipe out several swirls of pate.
  3. Garnish with sliced or whole black olives and salad cress.


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