recipe comes from Chef
Patrick who has travelled the world using
his culinary arts and learning new skills. There
is more about Patrick on his Biography page
here) and of course a lot more of his adventures
on his own website, and I do mean adventures.To
visit his website click
Patrick had this comment about the recipe:
use this recipe when I make Beef Wellington,
placing a tablespoon or two atop the fillet
before wrapping it in Puff Pastry. It is also
good just chilled and served with crackers as
cup Onion diced
2 tablespoons Garlic minced
2 tablespoons Butter
1 1/2 lbs. Chicken Livers, rinsed
1/2 cup Fresh Mushrooms sliced
2 tablespoons Brandy
3/4 cup Marsala Wine
3 tablespoons Heavy Cream
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 to 1/2 grated Fresh Nutmeg
butter in heavy sauce pan over medium heat,
add onion and garlic, sauté for 3 minutes.
chicken livers and cook 5 to 8 minutes, stirring
frequently, until livers are cooked through
(no longer pink).
2 tablespoons of Brandy to the pan, flambé
and deglaze the pan stirring constantly.
Marsala Wine and Mushrooms. Continue to cook
for about five more minutes or until the liquid
is reduced by two-thirds.
off heat and place in food processor. Add
freshly grated nutmeg, salt, pepper and heavy
cream. Purée in food processor until
smooth and creamy.
to cool, cover and refrigerate until needed.