Basic Liver Paste

1. 1

   Place chicken livers (and livers of any fowl) and pork in 4 tablespoons butter and saute until just done.

2. 2

   Cool, add tarragon, salt, pepper and wine.

3. 3

   Place in food processor and pulse to render into thick paste by mixing in remaining 4 tablespoons butter.

4. 4

   Spread fried or baked toast with liver paste and place cooked fowl on each slice.

5. 5

   Pour sauce over meat and serve.

6. 6

   For 6 slices of toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.