Quick paste chicken drebcheta

Ingredients
1/3 cup soft butter
2 tbsp chopped onion
250 g chicken livers, trimmed and coarsely chopped
60 ml warm brandy
tarragon
1 cup whole-milk whipped cream
salt
pepper
Method
In a pan melt half of the butter. Add the onion and fry until soft. Luke is removed from the pan and set aside. In another court livers sauté until soft. Add the brandy and ignited. Paste is prepared by livers, onion and a pinch of tarragon Strain. Gradually add the cream, salt and pepper to taste. Before served well chilled.
Containers:
Difficulty
Average
Tested
0 users
Author
angellina
08 Jan 2009