Ingredients

How to make it

  • In a saucepan, heat 1/2 stick of butter just to the sizzle stage, add livers, onion, garlic and wine.
  • Cover pan and reduce heat to low and poach the livers 20 minutes or so.
  • You want them cooked and moist, not dry. The onions and garlic should be soft but not brown.
  • In a food processor, process the livers and pan juices until coarsely chopped.
  • Add parsley, eggs, brandy, seasonings, remaining 1/2 stick of butter (softened, not melted) and mayonnaise.
  • Process until as smooth as you want.
  • Taste and adjust for salt. You want to overseason a little because then it chills the flavors tend to mellow out.
  • Chill and serve with crostini and top with minced chives.

Reviews & Comments 7

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    " It was excellent "
    krumkake ate it and said...
    You know how I love chicken livers! This has got to be tops - will definitely make this for us...I found the tenderest, most flavorful free range chicken livers at Whole Food the other week...will work go nicely with this. Thank you, my dear!
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    " It was excellent "
    dandelion ate it and said...
    I was wondering if there was any trick when scaling this recipe up? I would like to serve it at a larger function at church. THX
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  • merlin 6 years ago
    Notcho. I was looking for a perfect chopped liver recipe for a Jewish feast I'm making next week. Borscht, tongue, the whole "magilla". I think this is it! Thanks.

    M
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    " It was excellent "
    paprikamama ate it and said...
    now this is the liver spread Im used to...and I love it..although Im the only one who will eat it in my family...LOL...I'll have to make this when the girls get together for dinner nite...Thanks
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  • notyourmomma 7 years ago
    Oh, white wine is just a suggestion, go ahead and use a good red. It will just make the livers a little more pink. I borrow the suggestion from the esteemed Julia Child to keep a bottle of dry vermouth in my pantry to use in place of a white wine. I prefer to drink red and I often use the vermouth as a substitute for white. It keeps forever.
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  • linebb956 7 years ago
    I'v never tried making a liver spread.. We get that stuff in a roll in the deli section.. I will try this one.. I never have a white wine, I'm in love with red.. What do you think I could use in place of? And as my processor just bit the dust, so this is an excuse to get a new one!
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    " It was excellent "
    dandelion ate it and said...
    This recipe sounds very much like one I used to eat a long time ago in a bar in Menlo Park Ca. I have been looking for a recipe since, Well since forever :)
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