Brandied chicken liver pâté from Sara Foster's Southern Kitchen by Sara Foster

  • shallots
  • brandy
  • buttermilk
  • chicken livers
  • heavy cream
  • parsley
  • thyme
  • butter
  • EYB Comments

    The chicken livers need to soak for several hours in buttermilk prior to cooking.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The chicken livers need to soak for several hours in buttermilk prior to cooking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.