My go-to chicken pate calls for 1 lb chicken livers, 3-4T brandy, shallots and garlic, allspice and thyme, apple, butter. I am playing w/ some variations, but I would like to know what I'm getting into. This recipe calls for cream cheese of the same quantity as my butter. What is the effect of using cream cheese instead of butter? (I'm guessing it would not separate, as butter can do, but I am more curious about the flavor difference.) Thx much!!
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