Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
388
Calories
33g
Protein
22g
Fat
15g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g Chicken Livers
- 1/3 cup Grand Marnier
- 90g butter
- 1 small onion
- 1 Cloves garlic
- 1/3 cup cream
- salt, pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon thyme
Directions
1
Trim livers and cut in half.
2
Place livers in bowl, cover with Grand Marnier and allow to sit for 2 hours.
3
Strain livers, reserve liquid.
4
Melt half the butter in pan, add chopped onion, crushed garlic and livers, cook 3 minutes over moderate heat.
5
Add Grand Marnier liquid and cook further 1 minute.
6
Remove from heat and puree liver mixture in blender or food processor.
7
Melt remaining butter and add to livers; mix thoroughly.
8
Add cream and stir through, season with salt, pepper, nutmeg and thyme.
9
Place in serving dish and refrigerate overnight.
Recipe sourced from
fandom