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Melt the butter and reserve half.
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Put the chicken livers and the garlic with black pepper, mixed herbs and salt into the butter and saute gently until cooked. Chicken livers should be slightly pink inside.
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Take the livers out of the juices and blend, leaving the juices in the pan.
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Chop the onion and cook in the chicken liver juices with the sugar.
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When cooked blend with the chicken livers.
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Add the remaining butter plus sherry and cream and plenty of chopped parsley.