1 tablespoon brandy 2 tablespoons double cream, whipped for 6 hours.
2 tablespoons Marsala
5 fresh thyme leaves
salt and pepper
1/2 onion, chopped
400g/ 14 oz chicken livers, trimmed
150 g/5 oz butter


1.Melt 100 g/3% 0z of the butter in a heatproof bowl over a pan of barely simmering water. Remove from the heat and set aside to Cool. Melt the remaining butter in a frying pan.
2.Add the chicken livers, onion and thyme and cook over a medium heat, stirring frequently, for 2 minutes. Sprinkle with the Marsala, season with salt and pepper and cook for 3 minutes.
3.Remove the pan from the heat, chop the chicken livers and place in a bowl.
4. Stir in the cooled melted butter, then add the brandy and fold in the cream. Chill in the refrigerator for 6 hours.

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