Ingredients
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1/4 cup butter
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1 tablespoon onion
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1 tablespoon celery
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2 tablespoons green onions or 2 tablespoons scallions
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1 tablespoon garlic, minced
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1 teaspoon fresh thyme
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1 teaspoon fresh basil
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2 teaspoons fresh parsley
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1 teaspoon jalapeno pepper, seeded
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1/4 cup brandy
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1 cup veal demi-glace
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salt & pepper
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2 cups chicken livers
Instructions
- Heat sauté pan over medium heat; melt butter.
- Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
- Add the garlic, cook 1 minute.
- Add the chicken livers; brown on all sides.
- Add the thyme and basil. Add the brandy and cook 1 minute.
- Add the demi-glace, bring to boil.
- Remove from the heat and correct seasoning with salt and pepper.
- Garnish with parsley, serve with pasta or toast points.