In a large saute pan over low heat, melt the butter and cook onion,
apple, and thyme, covered, until apples soften. Remove lid and increase
heat to medium add the livers and cook until firm and still pink inside.
Remove from the heat and allow to cool. Add the pepper, salt, and brandy
and puree in a food processor; then chill, covered. Meanwhile whip the
heavy cream to medium peaks. Fold into cooled, pureed liver mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1011g)|
|Recipe Makes: 1|
|Calories from Fat: 799 (56%)|
|Amt Per Serving||% DV|
|Total Fat 88.8g||118 %|
|Saturated Fat 49g||245 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 1769.6mg||545 %|
|Sodium 543mg||19 %|
|Potassium 1266.6mg||33 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 17.3g|
|Protein 80.5g||115 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1425
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