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.
Chicken Liver in Mustard SauceFor the chicken liver in mustard sauce, mix flour with paprika and turn the liver in it. Heat a little oil and... Fillet Steak with Sage CarrotsFor the fillet steak with sage carrots, peel the carrots with an asparagus peeler. Peel the garlic cloves and... Earth Apple and Turnip Puree with Poultry Liver and Caramelized ApplesCut the rutabaga into thick slices, peel and cut into coarse cubes. Peel the potatoes and cut into coarse... Bernese Cabbage Soup with Chicken Liver Skewers – J.SackmannFor the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the... Lemon Chicken – Morocco1. remove the chicken from the packaging. Crush two cloves of garlic with sea salt in a mortar to a paste... Morel Royal with CroustadeRinse the salsify, remove the skin, cut off and soften in the chicken stock. Blend together with whipped cream... Chicken Breasts Au Gratin with Sage and GarlicSeason the chicken breasts with salt, bell pepper and paprika. Fry in the hot clarified butter on both sides... Lamb Terrine with Pumpkin Fig ChutneySeason lamb shoulder and chicken liver with salt and pepper and sauté briefly in olive oil with the rosemary... Spicy Paprika ChickenCarve the chicken into eight pieces and lightly salt. Peel and finely chop the onions. In a braising pan... Roasted Chicken Breast on Grilled VegetablesFor the Roasted Chicken Breasts on Grilled Vegetables, remove any remaining bone fragments from the WECH...