Ingredients:
1lb cleaned chicken livers
4oz butter
1 large finely chopped onion
4 tablespoons brandy or whiskey
salt and freshly cracked pepper
2 teaspoons lemon juice
2 teaspoons Worcester sauce
2 teaspoons horseradish sause
2 teaspoons French mustard
4 tablespoons cream
Putting it together:
Melt butter and gently cook chicken livers and onion for approx. 8
minutes. Add brandy (or whiskey) and cook for a further 2 minutes. Cool
and add remaining ingredients.
Pass through blender, seive, mouli or process in a blender or food
processor to give a smooth even consistency.
Chill overnight or for at least 6-7 hours.
Recipe sent in by Suzanne
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