Chicken-Liver Filling

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter
  • 2 onions, finely chopped
  • 1 garlic clove, finely minced
  • 1 pound chicken livers
  • 2 hard-cooked eggs
  • 2 tablespoons cognac
  • ¼ cup finely chopped parsley
  • Salt and freshly ground black pepper


  1. Melt the butter in a heavy skillet. Sauté the onions and garlic until tender but not browned.

  2. Increase the heat, add the chicken livers, and cook quickly, stirring to brown all sides, for about three minutes.

  3. Turn the livers onto a chopping board and chop with the eggs until very fine. Mix in the cognac and parsley and add salt and pepper to taste. Cool before using.

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