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.