4.7
(3)
Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Heat the olive oil in a large, heavy skillet over medium-high heat. When the oil is very hot, add the livers and sear until browned on one side, about 1 minute.
Step 2
Turn the livers over, add the shallots to the pan, and continue to cook until the livers are browned on the other side, about 1 minute more. Add the thyme and cook, stirring, for another minute or so. Remove the pan from the heat and add 2 tablespoons of the schmaltz and ¼ cup of the cognac. Stir to deglaze the pan, scraping up any browned bits from the bottom of the pan.
Step 3
Transfer the mixture to a food processor and let cool to room temperature. When livers are at room temperature, add the remaining 1/4 cup of schmaltz and the remaining 1/4 cup of cognac and process in the food processor until smooth.
Step 4
Transfer the puree to 4 (4-ounce) ramekins or a terrine large enough to hold it all.
Step 5
Cover and refrigerate until ready to use (it will keep well in the refrigerator and can be frozen, as well).
Step 6
Bring to room temperature before serving.
Your folders
toriavey.com
4.8
(53)
15 minutes
Your folders
toriavey.com
4.8
(63)
75 minutes
Your folders
foodnetwork.com
4.7
(70)
15 minutes
Your folders
myjewishlearning.com
30 minutes
Your folders
en.wikipedia.org
Your folders
wsj.com
2 hours
Your folders
myjewishlearning.com
15 minutes
Your folders
myjewishlearning.com
15 minutes
Your folders
toriavey.com
4.8
(36)
5 minutes
Your folders
myjewishlearning.com
Your folders
tastecooking.com
Your folders
myjewishlearning.com
40 minutes
Your folders
myjewishlearning.com
40 minutes
Your folders
myjewishlearning.com
Your folders
thetakeiteasychef.com
5.0
(1)
45 minutes
Your folders
allrecipes.com
4.6
(36)
25 minutes
Your folders
justapinch.com
5.0
(3)
Your folders
simplyrecipes.com
Your folders
taste.com.au
4.8
(15)
25 minutes