Fry together 125 g bacon
1 ½ large onions
180 g butter
3 cloves of garlic til glazed
Add 3 x 250 g pkts of chicken livers (cut up)
1 T fine parsley
1 T mixed herbs
salt and pepper
Fry gently.
Remove while chicken livers are still pink
Mince together (or liquidize) and add 2 ½ T brandy. Test for salt.
Place in a container with a bayleaf
Melt 60 g butter and pour over
Cool for a few hours until the butter has set.
