375 g of butter or margarine at room temperature
1 small onion, cut into rings
1/2 kg of cleaned and cut chicken livers
1 bay leaf
salt and black pepper to taste
2 tablespoons of Madeira wine or sherry
2 tablespoons of cognac
375 g of butter or margarine at room temperature
1 small onion, cut into rings
1/2 kg of cleaned and cut chicken livers
1 bay leaf
salt and black pepper to taste
2 tablespoons of Madeira wine or sherry
2 tablespoons of cognac
Melt 125 g of butter or margarine in a frying pan, add the onion and fry until it is lightly golden
Add the chicken livers and bay leaf and cook for about 10 minutes, until the chicken livers are golden brown
Add salt and black pepper, Madeira wine, and cook for an additional 5 minutes
Transfer everything to a blender, cover, and blend at high speed
Add the remaining butter or margarine and cognac gradually, without stopping the blender
Blend for another minute, until the mixture is smooth
Pour this mixture into a loaf pan lined with parchment paper or baking parchment
Refrigerate overnight, unmold onto a serving plate, slice thinly, and serve with black coffee or toasted bread
