Directions:
- Warm butter and oil in a large saucepan over medium heat.
- Add chicken livers and saute until brown, about 10 minutes.
- Add brandy, stock, mustard, rosemary, green peppercorns, and garlic.
- Bring to a boil and boil vigorously until most of liquid has evaporated.
- Transfer to a food processor along with softened butter and process until smooth.
- Season with salt.
- Transfer to small dish and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.5 Kcal (2125 kJ) | ||
| Calories from fat | 362.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.31g | 62% | |
|---|---|---|---|
| Cholesterol | 491.42mg | 164% | |
| Sodium | 545.28mg | 23% | |
| Potassium | 186.33mg | 4% | |
| Total Carbs | 11g | 4% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 16.89g | 34% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 10.3mg | 57% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 230.87 Kcal (967 kJ) | ||
| Calories from fat | 165.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 62% | |
|---|---|---|---|
| Cholesterol | 223.56mg | 164% | |
| Sodium | 248.06mg | 23% | |
| Potassium | 84.76mg | 4% | |
| Total Carbs | 5g | 4% | |
| Sugars | 0.57g | 5% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 7.68g | 34% | |
| Vitamin C | 5.4mg | 20% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 4.7mg | 57% | |
| Calcium | 10.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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