1 pound of livers, chicken or duck 3/4 cup of sliced mushrooms (save several for decoration) 2 sticks of butter 1/4 cup of chopped green onions 1/4 cup of cognac 1 teaspoon of salt 1/8 teaspoon of freshly ground black pepper 1/8 teaspoon of cayenne pepper 1/4 teaspoon of powdered allspice 1/8 teaspoon of thyme Chopped parsley for decoration
Wash, dry, and chop livers. Sauté mushrooms in butter for 5 minutes. Remove mushrooms with a slotted spoon and set aside. Sauté onions in same pan and cook 5 minutes. Add livers to pan, stir and cook until still barely pink inside, about 5 minutes. Put into blender; add mushrooms, cognac, and seasonings. If mixture is too thick, add more melted butter (1 or 2 tablespoons). Pack in crocks or a mold and chill. Serve in crock or unmold and decorate with parsley and mushrooms. Serve at room temperature. Freezes well.
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