1 lb chicken livers 500 g
1/2 cup Madeira 125 mL
6 tbsp butter 90 g
1 small white onion, very finely chopped 1
1/2 cup cream 125 mL
2 tsp lemon juice 2 mL
salt and pepper
allspice and thyme
Trim the chicken livers and cut in half. Place in a bowl and cover with Madeira. Leave for 2 hours, stirring once or twice. Drain the livers, eep the liquid.
Heat a frying pan, melt 2 tbsp/30 g butter and cook livers and onion until they are browned on the outside but still slightly pink inside. Transfer to a bowl. Add the Madeira liquid to the pan and stir any little brown pieces from the bottom. If the pan is not a large one, cook the livers in 2 separate batches.
Put the mixture through food processor. Melt the remaining butter and add gradually with the cream. Season with lemon juice, salt, pepper, allspice and thyme to taste. It must be very smooth; if not sieve it.
Fill a mold and chill, covered. It has a better flavor if kept 24 hours before eating. If keeping, pour a thin layer of clarified butter over the top.
1/2 cup Madeira 125 mL
6 tbsp butter 90 g
1 small white onion, very finely chopped 1
1/2 cup cream 125 mL
2 tsp lemon juice 2 mL
salt and pepper
allspice and thyme
Trim the chicken livers and cut in half. Place in a bowl and cover with Madeira. Leave for 2 hours, stirring once or twice. Drain the livers, eep the liquid.
Heat a frying pan, melt 2 tbsp/30 g butter and cook livers and onion until they are browned on the outside but still slightly pink inside. Transfer to a bowl. Add the Madeira liquid to the pan and stir any little brown pieces from the bottom. If the pan is not a large one, cook the livers in 2 separate batches.
Put the mixture through food processor. Melt the remaining butter and add gradually with the cream. Season with lemon juice, salt, pepper, allspice and thyme to taste. It must be very smooth; if not sieve it.
Fill a mold and chill, covered. It has a better flavor if kept 24 hours before eating. If keeping, pour a thin layer of clarified butter over the top.
