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8 ozs Chicken livers trimmed
2 cloves Garlic minced
1 onion Brown finely diced
2 tablespoons Butter for frying
4 tablespoons Butter creamed
1 tblspoons Cognac or brandy
1 pinch Salt & pepper
5 sprigs Fennel and capers or bay leaves & junipe
Fry onion and garlic gently until transparent and soft. Add chicken livers and toss, cooking two mins per side only. Pink in the middle. Cool slightly and put in blender. Add two tblsp cognac and creamed butter and blend until smooth. Put in dish, cover with clarified butter and decorate. Regrigerate until needed. Will keep well in fridge for 3 days.
2 cloves Garlic minced
1 onion Brown finely diced
2 tablespoons Butter for frying
4 tablespoons Butter creamed
1 tblspoons Cognac or brandy
1 pinch Salt & pepper
5 sprigs Fennel and capers or bay leaves & junipe
Fry onion and garlic gently until transparent and soft. Add chicken livers and toss, cooking two mins per side only. Pink in the middle. Cool slightly and put in blender. Add two tblsp cognac and creamed butter and blend until smooth. Put in dish, cover with clarified butter and decorate. Regrigerate until needed. Will keep well in fridge for 3 days.
