1 lb chicken or calf liver, trimmed of rough membranes
1/4 cup butter or margarine
1 can flat canned anchovy fillets, chopped
2 Tbsp finely chopped capers
Pepper to taste
Broth or consomme (optional)
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Let's Make It
Heat olive oil in wide frying pan. Add onion, celery, and carrot and cook over medium heat, stirring for about 15 minutes or until quite soft but not brown.
Add liver (calf liver needs to be chunked) and cook about 5 minutes until firm but slightly pink in the center. Stir in butter until melted, and then add chopped anchovy.
In a blender or food processor, whirl mixture (a portion at a time if necessary) to make a coarse puree. Stir in the capers and season to taste with pepper.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.