|Pork livers/Chicken livers||1⁄2 Pound|
|Powdered cloves||1⁄2 Teaspoon|
|Irish whiskey||1⁄2 Tablespoon|
|Butter||1 Cup (16 tbs)|
Cut liver in inch cubes and trim away the veins.
Leave to marinate in the milk and whiskey and all the seasonings for an hour.
Gently poach the liver in the marinade for 20 minutes.
When cool discard thyme and bay leaf and emulsify the liver and liquid in a liquidizer.
Add the butter in lumps.
When everything is well mixed, pour into a dish and chill in the refrigerator.
This is quite good for cocktail snacks, but it is too rich as a starter for a meal.
You can also put pounded anchovies into the mixture.
Serving size: Complete recipe
Calories 1979 Calories from Fat 1700
% Daily Value*
Total Fat 193 g297.3%
Saturated Fat 119.2 g596%
Trans Fat 0 g
Cholesterol 1169.5 mg389.8%
Sodium 735.9 mg30.7%
Total Carbohydrates 12 g3.8%
Dietary Fiber 2 g7.9%
Sugars 1.8 g
Protein 52 g103.9%
Vitamin A 1098.9% Vitamin C 106%
Calcium 14.8% Iron 301.5%
*Based on a 2000 Calorie diet