125 ml (4 fl oz) beef stock
450 g (1 lb fresh calf's liver, cubed
1 clove garlic, finely chopped
440 g (1 lb) fresh chicken livers. halved
2 hard-boiled eggs, finely chopped
125 ml (4 fl oz) Mayonnaise
50 g (2 oz) diced green pepper
1 large stalk celery, finely chopped
50 g (2 oz) diced onions
30 ml (2 tbsp) sherry
5 ml (1 tsp) brandy
20 g (2 tbsp) unflavoured dry breadcrumbs
2.5 g (1/2 tsp) salt
5 g (l tsp) white pepper
450 g (1 lb fresh calf's liver, cubed
1 clove garlic, finely chopped
440 g (1 lb) fresh chicken livers. halved
2 hard-boiled eggs, finely chopped
125 ml (4 fl oz) Mayonnaise
50 g (2 oz) diced green pepper
1 large stalk celery, finely chopped
50 g (2 oz) diced onions
30 ml (2 tbsp) sherry
5 ml (1 tsp) brandy
20 g (2 tbsp) unflavoured dry breadcrumbs
2.5 g (1/2 tsp) salt
5 g (l tsp) white pepper
method
1. Heat the beef stock in a medium-sized saucepan.
2. Add the calf's liver cubes and garlic and cook, stirring frequently, for 10 to 12 minutes, or until the liver is thoroughly cooked.
3. Remove the liver cubes and set them aside. Discard the cooking liquid.
4. Put the chicken livers in a saucepan and add enough cold water to cover.
5. Bring the liquid to boil and simmer for 15 minutes, or until the livers are thoroughly cooked. Drain well.
6. Put the calf's liver, chicken livers, eggs, mayonnaise, green pepper, celery, onions, sherry, brandy, breadcrumbs, salt and white pepper into a large mixing bowl.
7. Mash the ingredients together with a fork until the mixture has a fine and even consistency.
8. Cover the bowl and refrigerate for at least 2 hours before serving
2. Add the calf's liver cubes and garlic and cook, stirring frequently, for 10 to 12 minutes, or until the liver is thoroughly cooked.
3. Remove the liver cubes and set them aside. Discard the cooking liquid.
4. Put the chicken livers in a saucepan and add enough cold water to cover.
5. Bring the liquid to boil and simmer for 15 minutes, or until the livers are thoroughly cooked. Drain well.
6. Put the calf's liver, chicken livers, eggs, mayonnaise, green pepper, celery, onions, sherry, brandy, breadcrumbs, salt and white pepper into a large mixing bowl.
7. Mash the ingredients together with a fork until the mixture has a fine and even consistency.
8. Cover the bowl and refrigerate for at least 2 hours before serving
serving amount
serves 8
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