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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate livers in the cognac overnight. Drain Soak dried mushroom in hot water for 1 hour. | 2. Drain it squeezing out all the liquid Melt 1 tbs butter in a pan Add the livers, onion, mushroom and garlic. Cook until almost all the red has disappeared. | 3. Add the cream, the funghi, and the spices and cook to reduce by half over high heat. Turn off heat, process everything and mix in the butter while still hot.. | 4. Pour into a mold and refrigerate If you like you may top it with gelatin | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	3			1619.3267	9.9337	230.2438	65.7256
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic	1	clove		4.47	0.9918	0.1908	0.015
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
bay leaf	1		crushed	-	-	-	-
peppercorn	1/2	teaspoon	ground	12.595999999999998	0.0782	0.0268	1.3713
funghi porcini	2		dried	50.4333	0.0	11.22	0.2833
white mushroom	2			12.4738	1.8484	1.7519999999999998	0.1928
madeira wine	1	tablespoon		50.4333	0.0	11.22	0.2833
cognac	2	tablespoons		50.4333	0.0	11.22	0.2833
shallot	1		chopped	115.2	26.88	4.0	0.16

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.