George Lang

Liver Purée

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 4 tablespoons butter
  • Livers of the pheasants, sliced
  • Pinch of ground pepper

Method

  1. Melt the butter in a frying pan. Add the sliced livers, sprinkle with pepper and salt, and brown them on both sides over high heat.
  2. Immediately force through a sieve, or purée in a blender. Then whip the purée with the cream sauce and brandy.
  3. Add egg yolks and whip for a few more minutes.
  4. Add juniper berries and tarragon leaves, adjust salt,