Marjolaine of Chicken Livers: Chicken Liver Filling

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 175 g soft butter
  • 400–425 g chicken livers (leaving 150g</


Melt 25g of the butter in a wide frying pan, and when the foam subsides throw in the livers and sauté over fairly high heat for about 4 minutes, browning on all sides. Scrape off into the bowl of a food processor. Add another 25g to the pan and cook the shallots and mushrooms over a medium heat until the latter give up their juice. Add the red wine, sugar, and sherry or brandy and cook until th