Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 450g (1 lb) chicken livers, trimmed and chopped

  3. 1 medium onion, finely chopped

  4. 1 (200g) punnet mushrooms, chopped

  5. 3 rashers bacon, chopped

  6. 2 cloves garlic chopped

  7. 1/2 teaspoon dried thyme

  8. 1 large bay leaf

  9. 1/2 teaspoon dried rosemary

  10. 2 large egg yolks

  11. 3 tablespoons semi-skimmed milk

  12. 2 tablespoons double cream

  13. 2 tablespoons sherry

  14. 1 dessertspoon flour

  15. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas mark 4.

  2. In a large frying pan, melt butter over medium heat and add chicken livers. Add onion, mushrooms, bacon, garlic, thyme, bay leaf and rosemary.

  3. When chicken livers are tender and no longer pink, remove bay leaf, and process liver mixture in a food processor until smooth. While processing, add egg yolk, milk, cream, sherry and flour. Season with salt and pepper to taste. Transfer to two shallow glass baking dishes and bake in preheated oven for 1 hour until a knife inserted comes out clean and dry. Serve with toast and a salad garnish.


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