251264 liver pate crock onions Recipes

chicken liver, well-trimmed, onion, thinly sliced, garlic clove, smashed and peeled, bay leaf, thyme leaves, kosher salt, water, unsalted butter, at room temperature (we used less) or 1 1/2 sticks unsalted margarine (we used less), cognac or 2 tsp scotch whisky, fresh ground pepper, toasted baguette , slices for serving

livers, tblspns butter, clobes crushed garlic, onion, chopped finely, chopped meat to match livers (eg venison to venison livers, etc), tblspns butter for frying, tblspns brandy, tblspns port, pepper and salt, thyme, grated orange rind, tblspns melted butter (for sealing), earthenware dish for storage

onion, chicken liver, chicken broth, ground allspice, unsalted butter, softened, cognac , to taste, salt, well-chilled heavy cream, crackers or toast

liver, cut to small thin slices, light soy sauce, cornflour, olive oil, stalks spring onions, cut to 2 inch lengh, ginger, cut to thin strips, chopped garlic, a few onion rings of a large onion, brown sugar, chinese cooking wine, sesame oil, cornflour paste, cornflour with 3 tbsp stock or water (stir evenly)

liver (veal or pork), onions, large thinly sliced, egg, chicken stock, butter (not margarine), salt, black pepper, bread slices without crust

chicken liver, butter, green onion, minced, garlic clove, minced, white wine, red hot sauce, black pepper, salt, mayonnaise

livers, onion, quartered, margarine, eggs, hard-boiled, mayonnaise, salt and pepper to taste, tabasco sauce to taste

chicken livers, well-trimmed, onion, thinly sliced, garlic clove, smashed and peeled, bay leaf, thyme leaves, rubbed, kosher salt, water, unsalted butter, at room temperature, cognac or brandy, freshly ground pepper

butter, divided, chicken livers, halved, chopped onion, worcestershire sauce, minced fresh parsley, sliced pimiento-stuffed olives, parsley , optional, crackers

liver, milk, potatoes, onion, tomato, mushrooms, oil, salt, pepper, mixed herbs, stock, cube, water, knob butter

onion, finely chopped, butter, chicken livers, egg yolks, hard-boiled, butter, softened, heavy cream, cognac, nutmeg, grated, salt , to taste, black pepper, freshly ground , to taste, green onion, chopped (fresh chives ok)

onion, chopped, butter (i know it seems alot, but it does give the pate the perfect consistency), chicken livers, cleaned and chopped, mixed herbs (a good shaking ), apricot brandy, salt, fresh ground black pepper , to taste, melted butter, bay leaf

chicken livers, celtic sea salt, black pepper, basil, ginger, onion powder, garlic powder, thyme, sage, lard from a bone-in roast cooked in the crockpot, cooked fatty pieces from the bone-in roast, broth from bone-in roast

onion, chopped, garlic, crushed, knob of butter, oil, chicken livers (i use 500g and make extra ), black pepper, salt, white bread, splash brandy, cream (not necessary), lemon slices for garnish

liver, bacon, butter or 30 g margarine, flour, milk, egg, salt, pepper, boneless herring fillets (optional) or 1 small anchovy (optional)

onions diced finely, olive oil, hard boiled eggs (1 is for garnish ), salt and pepper, marsala wine (if you desire), salt and pepper to taste

chicken livers- all the gristly white bits and blobby black bits removed., onion, paprika (if desired), swig of sherry/brandy (if you ve got), butter

liver, onions, sliced paper -thin, unsalted butter or extra-virgin olive oil (or a combination), water, chopped fresh flat-leaf parsley