Liver Purée


  • 4 tablespoons butter
  • Livers of the pheasants, sliced
  • Pinch of ground pepper
  • Salt
  • Cream Sauce
  • ¼ cup brandy
  • 2 egg yolks
  • ½ teaspoon juniper berries, crushed
  • 1 teaspoon tarragon leaves


  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, and whip the purée well. Set it aside but keep it warm.