Serves 8 / Preparation 40 minutes / Cooling 2 hours
| 30 g butter 3 tablespoons olive oil 1 onion, finely chopped 3 cloves garlic, crushed 1 tablespoon thyme leaves 80 ml brandy 250 g butter, softened + a little for greasing the pan 1 kg chicken liver, cleaned 85 ml cooking cream sea salt and freshly ground pepper 2 teaspoons pink peppercorns 2 teaspoons green peppercorns 2 teaspoons black peppercorns |
1. Heat 30g of butter and oil in a large frying pan over medium heat. Add the onion, garlic and thyme and fry for 2 minutes until soft. Add the liver and fry for another minute. Pour the brandy into the pan and simmer until all the liquid has evaporated. Blend the liver mixture with 250g of butter and cream until smooth. Add salt to taste |
