Summary

Ingredients

• 150 g chicken liver (s)
• 1 stalk celery, small
• 1 carrot (s)
• 1 shallot (s)
• 0.5 ½ lemon (s), untreated
• 1 tablespoon butter
• 1 tablespoon oil
• 1 teaspoon capers (but doesn`t have to)
• 50 ml white wine, dry
• salt and pepper
• 1 bay leaf

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Instructions

1. Clean the chicken liver, remove sinews and fat, chop very finely. Grate the lemon, squeeze the juice. Finely chop the carrot, shallot and celery.
2. Heat the butter and oil together and fry the vegetables in it. Add the lemon zest, liver and bay leaf, deglaze with wine and simmer gently for about 10 minutes. Add the capers and puree everything with the hand blender, season with salt, pepper and lemon juice.
3. Sufficient for approx. 15 slices of baguette, if it is roasted beforehand and everything is served warm, it tastes even better.