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Chicken liver & pineau pt
- 500g chicken livers
- 100g butter
- 100g unsmoked lardons or chopped streaky bacon
- 1 garlic clove , crushed or finely chopped
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 5 tbsp pineau or sherry
- herb sprigs to garnish, rosemary, thyme or bay
- toasted brioche or raisin bread and cornichons, to serve
Directions:View on BBC Good Food
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