Serves 8
250g butter
500g chicken liver
2 onions
1 tbsp fresh thyme
1 garlic clove
2 tbsp brandy
0.25 tsp black pepper
1 tsp salt
Heat 1 tbsp butter in a frying pan. Add half the chicken liver, fry for 4 to 5 minutes until lightly browned and remove from the frying pan. Do the same with the other half. Purée the liver and the cooking juice in a food processor or with a hand blender. Melt another tbsp of butter in a frying pan. Sauté chopped onion, thyme and crushed garlic and cook over a moderate heat until onion is tender. Add brandy, salt and pepper and blend. Pour the mixture into the puréed liver, add soft butter and whisk until smooth.
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Tags: butter
