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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 12 oz. goose, duck
- chicken livers
- 4 oz. butter
- 2 sprigs thyme, chopped
- 1/2 tsp. powdered bay leaves
- 2 sprigs rosemary, chopped
- 1/2 cup dry sherry
- 1 tbsp. brandy
- 1 tsp. honey
- Salt
- Freshly ground black pepper
Method
- Lightly saute the livers in the butter so that they are still pink inside.
- Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
- Finely puree the mixture, one cupful at a time, in a food processor or blender.
- Pack into an earthenware jar and refrigerate for 24 hours.
- Serve cold on small pieces of toasted rye bread.
- Serves 6.
- German Traditional Cooking
