Ingredients
- 500g liver (chicken, duck, goose)
- 1 clove garlic, minced
- 1 small onion, minced
- ⅔ cup brandy, plus more to puree with
- 2 Tbsp port or sherry (and any other liqueur or spirit you like)
- ¼ cup thickened cream
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- Freshly ground black peppercorns, to taste
- Flaked salt, to taste
- 1 qty Aspic Jelly, or cover with 125g melted butter
Description
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