1. Cook onion and garlic in 1 tbsp of the butter until soft. 2. Add chicken livers, herbs, salt and pepper and cook until livers are pink inside. 3. Add brandy, cream and the rest of the butter; puree until smooth in a food processor. 4. Transfer to terrine, cover and chill. 5. Serve with crostini and crackers. ---------------------------------------------------------------------------
Nutrition
Ingredients
