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1 pound chicken livers, cleaned 2 shallots, minced 2 tablespoons butter 1/4 cup cognac, or brandy 1/3 cup heavy cream 1/2 bunch fresh thyme 1 cinammon stick 6 allspice berries 1/2 tablespoon whole cloves 4 tablespoons butter, melted, and clarified salt and pepper, to taste Sherry vinegar, to taste
2 shallots, peeled and slice 1/8 thick 1/2 cup water 1/2 cup white wine vinegar 1 teaspoon salt 1/2 teaspoon sugar 3 allspice berries 3 cloves 1 bay leaf 1 garlic clove
2 cups arugula leaves, blanched 1/4 cup olive oil 1 tablespoon pistachios, raw