Ingredients
- 120 grams of butter
- 1 large onion chopped
- 650grams of chicken liver
- 1 boiled egg
- 1 ½ spoonfuls of cognac
- Salt and pepper
Preparation
In a thick saucepan heat 2 spoonfuls of butter and brown the chopped onion. Remove from the pan. In the same saucepan heat the rest of the butter and sauté the livers for about 4 minutes. Then, put in the blender half of the onion, livers, egg and cognac. Blend until it’s smooth. Empty into a bowl and repeat with the rest of the ingredients. Then, mix everything in and season with salt and pepper. Refrigerate for 24 hours and serve with crackers or fresh baguette.
Suggested wine
High Tide Merlot
