125 g of chicken livers
50 g of butter or margarine
1 slice of onion
2 spoons (of soup) of white wine
salt and pepper to taste
125 g of chicken livers
50 g of butter or margarine
1 slice of onion
2 spoons (of soup) of white wine
salt and pepper to taste
Fry the chicken livers and onion lightly in butter
Place them together with the wine, salt, and pepper in a blender
Blen until well combined
Pour into a mold and press firmly
Refrigerate
Serve with salted crackers
The best way to use up leftover liver when you serve roasted chicken.
