Prepared correctly, chicken livers are delicious in with sage, risotto and more The first time I made paté, I chose a recipe from Julia Child’s “Mastering the Art of French Cooking” that no one would ...
♥ Bring a medium-sized pan of water to the boil, add the chicken livers and poach for 2 minutes or until cooked then drain in a sieve. ♥ Melt a knob of the butter in a large frying pan over a medium ...
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