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“From Eat Fat, Lose Fat by Mary Enig and Sally Fallon Always try to incorporate organ meats into your diet once or twice a week.”
READY IN:
25mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm butter and oil in a large saucepan over medium heat.
  2. Add chicken livers and saute until brown, about 10 minutes.
  3. Add brandy, stock, mustard, rosemary, green peppercorns, and garlic.
  4. Bring to a boil and boil vigorously until most of liquid has evaporated.
  5. Transfer to a food processor along with softened butter and process until smooth.
  6. Season with salt.
  7. Transfer to small dish and refrigerate.

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