The chicken liver is skinned and cooked in the cream. Add sage, basil, rosemary and chop very finely in a hand mixer.
Cream butter and fold in quantity. Add the cognac.
Pour into a baking dish and leave to cool.
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The chicken liver is skinned and cooked in the cream. Add sage, basil, rosemary and chop very finely in a hand mixer.
Cream butter and fold in quantity. Add the cognac.
Pour into a baking dish and leave to cool.