This recipe had
its origin in the Fannie Farmer Cook Book.
I have added the mushrooms and changed the de-glazing liquid
¼ Lb. Butter
1 small onion
2 tbsp. Dried wild mushrooms. Porcinis or black Chanterelles are good choices
½ lb. Chicken livers
¼ cup fortified
Port or Marsella
1 qt. Pot
4 qt heavy pot
Food processor or blender
Porcini Mushrooms [Boletus Edulis]
the onion fine and sauté slowly in 2 tbsb butter in the large, heavy
the mushroom fine and simmer in ½ inch water in the small pan for ½ hour
until most of the liquid is evaporated.
up the heat on the large pan, move the onions to the edge of the pan and
add the livers to the center.
the livers for 10 minutes stirring frequently.
the livers, the rest of the butter in thin slices, and the mushroom
reduction in the food processor.
the pan with the fortified wine and add to the food processor.
for about 20 seconds.
into a serving dish and refrigerate until solid.