- 1 pound [454 g] chicken livers
- 1/2 pound [227 g] butter
- 4 green onions, finely chopped
- 1 1/2 tablespoons [22.5 mL] brandy or madeira wine
- 3 hard-boiled eggs, chopped
- 2 tablespoons [30 mL] salt
- 1/8 teaspoon [0.5 mL] ground clove
- 1/4 teaspon [0.5 mL] pepper
- 1/4 teaspon [0.5 mL] thyme
- 1/4 teaspon [0.5 mL] marjoram
- 1/4 teaspon [0.5 mL] ginger
- 1/4 teaspon [0.5 mL] cinnamon
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- Cut chicken livers into coarse pieces and cook slowly in half of butter, along with greeen onions, until tender.
- Remove from heat; reserve.
- Cream remaining butter.
- Add livers and onions, to pan juices; add brandy or madeira wine, chopped eggs, salt, ground clove, pepper, thyme, marjoram, ginger and cinnamon.
- Mix all ingredients well and place in food processor.
- Process until smooth.
- Cover and chill thoroughly.
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