To serve 4 persons you need:
300 g chicken livers
150 g salted butter at room temperature
2 shallotts, 5 cl port wine
a tbsp of cognac
pepper fresh from the mill
Clean the chicken livers, peel and finely mince the shallots. Out of the 130 g of salted butter take a generous spoonful and on moderate heat soften the minced shallots in a pan. Turn up the heat, and cook the chicken livers, taken care not to brown them, stirring all the time. Add the port wine and continue cooking until the port has reduced to a syrupy consistency. Season with a few turns of the pepper mill and let the mixture cool down. In a food processor add the chicken liver, shallot and port mixture to the rest of the butter, add the cognac and process to a smooth consistency. Transfer into a pretty pot, cover with plastic wrap and let the flavors develop in the fridge overnight. Serve with crusty baguette, cornichons and a rustic red wine.
Claudia, a big thank you to you!!! Claudia of A seasonal cook in Turkey explained to me how to get the watermark on my photos. I was getting really fed up of finding them all over the internet without credit given.