Contributed by: Chris WebAdmin. of RecipesNow.com
Chef Darryl Howie - (from the PineStone Resort on Highway #121 west of Haliburton)
In a large pot over high heat sauté chicken livers, leeks, garlic and herbs.
Once fully cooked and excess liquids have evaporated, add livers and bacon.
Cook until livers are medium. Remove from heat and puree in food processor adding butter, brandy and seasoning.
Pass through a fine sieve and chill.
2 tbsp. whole green pepper corns added near the end
Note: Chill over night before using. Serve with crackers and fresh fruit. (This also freezes well)
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