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Ingredients

How to make it

  • 1) Wash, dry, and chop livers.
  • 2) Sauté mushrooms in butter for 5 minutes.
  • 3) Remove mushrooms with a slotted spoon and set aside.
  • 4) Sauté onions in same pan and cook 5 minutes.
  • 5) Add livers to pan, stir and cook until still barely pink inside, about 5 minutes.
  • 6) Put into blender; add mushrooms, cognac, and seasonings, blend well. If mixture is too thick, add more melted butter or cognac (1 or 2 tablespoons). Keep it as thick as the blender will will work well.
  • 7) Pack in crocks or a mold and chill. See Photo
  •  Serve in crock or unmold and decorate with parsley and mushrooms. See Photo
  •  Serve at room temperature. Serve with toast, gherkins, olives, chopped onion, etc.
  •  Freezes well, if tightly sealed.
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