Take a container of chicken or ducks liver of the type
and size the supermarkets sell livers in
One medium onion and or a shallot.
A bay leaf
Heaps of butter,
Glass of brandy.
Cut the stringy bits off each piece of liver
Place the prepared livers in a frying pan with a great
dollop of butter and the bay leaf; fry quite quickly until the livers are
losing their pink colour. STOP. Add
brandy.
Pass or pop the livers et al except the bay leaf, into
a blender and whiz up until all the lumps have disappeared.
Melt a cup full of butter, add and pour the mixture
into a dish or several ramekins.
Make a lid of liquid butter over the livers
Chill in a refrigerator over night.
Ce tout.
