1. Marinate livers in the cognac overnight. Drain Soak dried mushroom in hot water for 1 hour. 2. Drain it squeezing out all the liquid Melt 1 tbs butter in a pan Add the livers, onion, mushroom and garlic. Cook until almost all the red has disappeared. 3. Add the cream, the funghi, and the spices and cook to reduce by half over high heat. Turn off heat, process everything and mix in the butter while still hot.. 4. Pour into a mold and refrigerate If you like you may top it with gelatin ---------------------------------------------------------------------------
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Ingredients
