1/2 kg of chicken livers
salt and pepper to taste
1 tablespoon of oregano
1 tablespoon of butter or margarine
1 tablespoon of chopped green onions
1/2 cup of cognac
750g of lean beef
250g of fresh pork
1/2 cup of dry sherry
1/2 kg of chicken livers
salt and pepper to taste
1 tablespoon of oregano
1 tablespoon of butter or margarine
1 tablespoon of chopped green onions
1/2 cup of cognac
750g of lean beef
250g of fresh pork
1/2 cup of dry sherry
Season the chicken livers with salt, pepper, and oregano
Fry the chicken livers with butter or margarine, onions, and green onions for 10 minutes
Remove the chicken from the frying pan
In the same pan, add cognac, light it on fire, and let the flames die down
Pour the sauce over the chicken
Refrigerate until serving
Cut the beef and pork into strips, season with salt, pepper, and oregano, and refrigerate for 1 hour
Grind the meat mixture in a food processor for 2 times
Check the seasoning
Assemble the dish in an aluminum loaf pan, bake at moderate heat (170°C) in a water bath for 70 minutes
Remove from oven and let cool
Place a weight on top and refrigerate until serving
Cut into slices to serve.
