Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter

  2. 2 medium onions -- finely chopped

  3. 1 garlic clove -- crushed

  4. 1 pound chicken livers -- trimmed halved

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon thyme

  7. 1/4 teaspoon tarragon

  8. 1/8 teaspoon pepper -- freshly ground

  9. 2 tablespoons cognac -- or brandy

Instructions Jump to Ingredients ↑

  1. Preparation : 1. In a large frying pan, melt 2 T of the butter over moderately low heat. Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender.

  2. Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater. Cover and refrigerate until cool, several hours or overnight.


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