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By Craig Claiborne
Melt the butter in a heavy skillet. Sauté the onions and garlic until tender but not browned.
Increase the heat, add the chicken livers, and cook quickly, stirring to brown all sides, for about three minutes.
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.
© 1966 Craig Claiborne estate. All rights reserved.