 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
My second favorite use of chicken livers. I used to make this in massive batches for Rollande et Pierre back in the 70's. It was part of their relish tray. I adapted this over the years as our tastes changed and it is more heavily spiced than it used to be. Read more . Spreads well and wonderful with the garlic cheese on toasted baquettes. Ingredients:
1 1/2 lbs. of chicken livers, trimmed, soaked in milk |
1 large yellow onion, chopped |
2 cloves of garlic, peeled and sliced |
1 stick of butter, divided use |
3/4 cup of dry white wine, or dry vermouth |
2 hard cooked eggs, quartered |
1 tbsp. of dry sherry or brandy (if i'm lucky enough to have any) |
1 big handful of parsley, washed and coarsely chopped |
several grinds of black pepper, more is better |
two dashes of worchestershire sauce |
1 and 1/2 teaspoons of coarse salt |
1/2 teaspoon of freshly grated nutmeg |
pinch of allspice |
pinch of cumin |
minced chives for garnish |
1/4 to 1/3 cup of good quality mayonnaise |
Directions:
1. In a saucepan, heat 1/2 stick of butter just to the sizzle stage, add livers, onion, garlic and wine.
2. Cover pan and reduce heat to low and poach the livers 20 minutes or so.
3. You want them cooked and moist, not dry. The onions and garlic should be soft but not brown.
4. In a food processor, process the livers and pan juices until coarsely chopped.
5. Add parsley, eggs, brandy, seasonings, remaining 1/2 stick of butter (softened, not melted) and mayonnaise.
6. Process until as smooth as you want.
7. Taste and adjust for salt. You want to overseason a little because then it chills the flavors tend to mellow out.
8. Chill and serve with crostini and top with minced chives.
|
|