Ingredients
2 Tablespoons of butter
2 onions, chopped fine
1 half pound chicken livers
2 tablespoons sherry (or to taste)
salt and pepper (to taste)
allspice, marjoram, thyme and fresh parsley (to taste)
1 half cup butter
Preparation
Gently saute onions in pan with 2 Tablespoons butter, cooking until soft. Add livers and cook gently for 10 minutes. Add sherry. Puree in food processor and then add herbs and seasonings to taste. Let cool and then add 1 half cup butter and whip in food processor breifly until creamy. Turn out into desired serving container, garnish with a sprig of parsley and chill thoroughly.
