Terrine Of Chicken Livers

Preparation:

Preparation: In a pan, sauté 25 g of butter, the onion and the garlic. Then add the chicken livers, raise the heat and let them cook for 2-3 minutes until they become firm to the touch. Leave to cool and blend everything by adding the remaining butter, cognac, thyme, salt and pepper. Pour everything into a bowl and cover with a light layer of clarified butter which will prevent oxidation.