by MrsWheelbarrow
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Photo by MrsWheelbarrow
MrsWheelbarrow's Notes:
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6
eggs, hard boiled & peeled
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1 pound
yellow skinned onions, minced fine
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3 ounces
unsalted butter
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1 tablespoon
grapeseed oil (substitute canola or safflower)
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1/2 pound
livers from pastured, free range chickens
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2 tablespoons
Cognac, dry sherry, white vermouth, or Calvados
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Chop the eggs very fine using a mezzaluna or the food processor. They should be fluffy. Put in a large bowl and set aside.
Ask the hotline about this step!In a large, heavy sauté pan, heat half the butter with the oil. Add the onions and sauté slowly until richly browned, but not burned. Salt and pepper generously while they cook.
Ask the hotline about this step!In the meantime, rinse and clean the livers well, removing connective sinew and anything yucky looking.
Ask the hotline about this step!When the onions have finished cooking, put them in the bowl with the eggs.
Ask the hotline about this step!Heat 1 oz butter in the onion pan and saute the livers until no pink remains. Do not brown or crisp. It’s alright if they break up a bit. Salt and pepper generously.
Ask the hotline about this step!Remove the livers from the pan and deglaze with the booze. Pour the deglazing liquid into the bowl with the eggs and onions.
Ask the hotline about this step!Chop the livers with a mezzaluna (or use the food processor) and then gently fold the eggs, onions and livers together.
Ask the hotline about this step!Test and correct for seasoning. The flavor really blooms after chilling, so make this well in advance.
Ask the hotline about this step!Pack in ramekins or other serving dishes. Keep the dishes small – 4 oz – and make sure to freeze whatever will not be used within two days.
Ask the hotline about this step!I've got to try this. And I just so happen to have chicken livers around!
Will have to try this recipe over the holidays and post my mom's recipe when I get the chance!
Stephanie is the Head Recipe Tester of Food52.
Thanks to this week's roast chicken theme, I also had the opportunity to make this lovely recipe. It's delicious and you are right, much better chilled. Thank you!