400 g chicken livers
25 g butter
1 large clove of garlic
1 sprig rosemary
1.5 dl double cream
0.5 dl muscadet wine
salt and pepper
- Fry the chicken livers in the butter together with the crushed garlic and the rosemary for 7 - 8 minutes until the livers are done.
- Pour into a jar, leave to cool, then place in the fridge overnight. It'll go solid, but will remain spreadable.
- It is possible to freeze as well.
Remove the rosemary and put everything else into a blender. Add the double cream, wine, salt and pepper and blend until smooth. It'll have the texture of mousse.