Description
A rich and decadent spread made from marrow and liver, perfect for toast or as a luxurious addition to your appetizer platter.
Ingredients
Scale
- 200 grams beef marrow bones
- 300 grams chicken liver
- 100 grams unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons brandy
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Roast the marrow bones for about 30 minutes until the marrow is soft and easily removed.
- In a skillet, melt 50 grams of butter over medium heat, add onions and garlic, sauté until translucent.
- Add the chicken livers to the skillet and cook until they are no longer pink, about 5 minutes.
- Deglaze the pan with brandy, scraping up any browned bits. Let it cool slightly.
- In a food processor, combine the roasted marrow, cooked livers, sautéed onions, and garlic, and remaining butter. Blend until smooth and creamy.
- Season with salt and black pepper to taste. Transfer to a serving dish and refrigerate until set.
Notes
- Serve with toasted bread or crackers.
- Can be made a day in advance for better flavor.
- Adjust seasoning according to personal taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting, Sautéing, Blending
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 0
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 150 mg