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Preheat oven to 400 degrees F.
In a large skillet, melt butter over medium heat. Add onions and
sweat them 15 minutes; - do not let brown. Once the onions are sweet
and tender, add livers and raise heat just a bit. Cook until livers are
firm and cooked through, another 5 to 6 minutes. While livers cook, place bread on a cookie sheet and bake in
oven to dry out and toast, 5 to 6 minutes. Cut toasted bread slices
corner to corner. Pile toast triangles into a bread basket.
Combine salt, pepper and thyme and sprinkle over the livers and
onions. Place mixture in food processor in batches and grind into
smooth spread. Transfer to a serving bowl. Fill ramekins or other small dishes with cornichons, shallots,
mustard, and capers and arrange around the warm spread and toast
basket. Tip: Rachael builds her toast like this: mustard, liver spread, shallots, capers and a pickle on top! YUM-O!
Leftover spread can be chilled for several days. |
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