when they heard the L word (that word being liver), but with all
the butter in here, and the addition of sweet, grapy port, this has
the power to convert even the most offal-averse into a Hannibal
Lecter.
9 tablespoons unsalted butter, at room temperature
1 large onion, finely chopped
Kosher salt
1 pound chicken livers, cleaned (cut out all the white stringy
bits) and cut in half
Freshly ground black pepper
1½ tablespoons fresh thyme leaves or 1½ teaspoons dried
1½ teaspoons minced fresh sage or ½ teaspoon dried
(optional)
1 cup tawny port
2 teaspoons fresh lemon juice
Breton crackers, for serving
12 prunes (optional)
1 cup Cognac (optional)
Melt 3 tablespoons of the butter in a large skillet (do not use
nonstick) over medium heat. Add the onions and sauté, with a
sprinkle of salt, until the onions are soft but not brown, about 4
minutes. Scrape into a food processor (make sure the pan is left
clean).
Increase the heat to medium high and add another 3 tablespoons