Ingredients 2 tablespoons Butter for frying 1 medium Onion finely diced 2 cloves Garlic minced 8 ounces Chicken livers trimmed 4 tablespoons Butter creamed 2 tablespoons Cognac or brandy to taste Salt & pepper 5 sprigs Fennel and capers or bay leaves and juniper

Instructions
Fry onion and garlic gently in 2 tablespoons butter until transparent and soft. Add chicken livers and toss, cooking two minutes per side only; they should be pink in the middle. Cool slightly and put in blender.

Add two tablespoons cognac and 4 tablespoons creamed butter and blend until very smooth. Put in dish, cover with clarified butter and decorate with fennel and capers (or bay leaves and juniper). Refrigerate until needed. Will keep well in fridge for 3 days.

A variation on this recipe is also hosted on BigOven.com as recipe number 160162.

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Yields: 4 Servings    posted as 160162
     Heather's French Cookbook

notes: 

Cuisine:   French

Main Ingredient:   Chicken livers