Ingredients:

1. ¼ lb Butter

2. 1 tablespoon Minced garlic

3. 1 lb. chopped White onion

4. 1 ½ tablespoon Red wine

5. 1 ½ tablespoon Cognac

6. 2 tablespoons fresh basil

7. ½ teaspoon Pepper

8. 1 teaspoon Salt

9. ¼ teaspoon Nutmeg

10. 2 cup Strained yogurt

11. 2 teaspoons Unflavored gelatin

12. 2 teaspoons Cognac

13. 2 teaspoons Vodka

14. 1 teaspoon Lemon juice

15. ¼ cup Water

Preparation:

1. Clean the livers and place in ¼ cup cognac overnight. In a skillet saute the onion in half the butter. Remove from the pan once it is translucent.

2. In a pan sauté the onion in the middle of the butter. Remove from the pan once it is translucent.

   

3. Add the remaining butter and livers (Previously dried with napkin). Saute sear but remain pink inside. Add the liquor and on.

   

4. Sasone and blend.

   

5. Add the yogurt, and place in a container ready. (With plastic or butter) Aspic

   

6. In a small saucepan, add all ingredients.

   

7. Bring to heat and melt the gelatin.

   

Pachi's - My Recipe in Grams

Pachi's - My Recipe in Cup

Pachi's - CARB VOLUME