Ready in 45 minutes
Heather's French Cook Book - quick
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.
Alexandru 4y agoMate, it doesn't says how much onion?
Kimnmi 4y agoI added 1tsp herb d Provence.
Eigermoon 6y agoVery simple & inexpensive to make. Put into ramekins and decorated with a bay leaf & juniper berries. It was very beautiful & posh, and tasted like an excellent pate. Allow plenty of chill time.
Andimae 7y ago
cajuntoast 10y agoThis is a great recipe and very elegant for parties. Putting it in the food processor really makes it smooth, and the brandy gives it a refined taste. I've made similar recipes with herbs and I would add some next time - maybe thyme, but otherwise this recipe is perfect.
chris1243 10y ago[I posted this recipe.]