“From Robert Carrier, the late British cook who might have been the first innovative cook from those isles. When newly married, in the 70's, he was my guiding light -- famous, approachable chefs as we know them today were thin on the ground then.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.
  2. Sauté the chopped onion in chicken fat (add more if necessary) until transparent.
  3. Chop hard-boiled eggs coarsely.
  4. Whizz livers, onion and egg in a processor until mashed.
  5. Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.
  6. Add additional chicken fat to make a smooth mixture.
  7. Add salt and pepper to taste. Preferably use good sea salt flakes.
  8. Put into a small, pretty bowl and top with finely chopped parsley if you like.
  9. Serve as an appetizer with rounds of baguette or crispbreads.

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