Chicken livers and sherry
Australian Gourmet Traveller Spanish tapas recipe for chicken livers and sherry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 600 ml moscatel sherry (see note)
- 2 golden shallots
- 1 garlic clove
- 2 thyme sprigs
- 200 gm butter, coarsely chopped
- 700 gm chicken livers, cleaned and soaked in 300ml milk overnight, drained
- 2 gelatine leaves (titanium strength), softened in cold water
- 1 sheet of butter puff pastry (see note)
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