Thank you to my friend Lori for teaching me this amazing recipe!
Saute bacon until the fat is rendered out. Add onions and livers and saute about 1 minute then add the wine. Cook on medium temperature until the pan is dry. Place mixture into a food processor, while processor is running, add butter in pieces and then the brandy until incorporated. Stop the processor and scrape the sides down. Add the salt, pepper, and cayenne, continue processing about 1 minute. Add the cream and continue processing until mousse like, about 5 minutes or longer. Taste along the way for additional cayenne if needed. Should warm the back of your throat, but will get more mild after the mixture sets. Pour into plastic wrapped lined ramekins or a mold of your choice. Cover the top with the plastic wrap and store in the refrigerator for at least 4 hours before serving. Or place in the freezer, they freeze beautifully for about 1-2 months.
Serve on a platter with chopped hard boiled egg, diced red onion, diced cornichons and crackers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2045g) | ||
Recipe Makes: Servings | ||
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Calories: 4440 | ||
Calories from Fat: 3375 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 375g | 500 % | |
Saturated Fat 188.3g | 942 % | |
Monounsaturated Fat 119.8g | ||
Polyunsanturated Fat 34.6g | ||
Cholesterol 4775.5mg | 1469 % | |
Sodium 2898.2mg | 100 % | |
Potassium 3755mg | 99 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 29.7g | ||
Protein 229g | 327 % | |
Powered by: USDA Nutrition Database 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: 4440
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