1 pound chicken livers, washed, trimmed and patted dry
2 tablespoons minced green onions
1/2 cup plus 3 tablespoons unsalted butter, divided
1/3 cup Madeira wine
1/4 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon ground black pepper
In a large skillet, over medium heat, melt 3 tablespoons butter. Saut green onions and liver in butter for 2 to 3 minutes, until livers are just stiffened, but rosy inside. Scrape livers into a blender container.
Pour the wine into pan and boil it down rapidly until it has reduced to 3 tablespoons.
Scrape into blender container. Add the cream and seasonings to the blender container.
Cover and blend on high speed for several seconds until the liver is a smooth paste. Melt the remaining 1/2 cup of butter, add it to the contents in the blender container and blend several seconds more.
Pack mixture into a crock or serving dishes, cover with waxed paper and chill for at least 2 hours, or overnight. Makes about 2 cups.
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