• ½ lb. (240 g.) livers of poultry or game (calf’s or pig’s liver is too close in texture)
• 2

Melt 1 oz. (30 g.) butter in a frying pan. Put in the cleaned and trimmed livers and fry very gently for 6 or 7 minutes. Remove and put in a blender or mortar (or a bowl if you have none) and pound w