450 g chicken livers
125 g bacon
1 spring onion
2 cloves of garlic
50 g butter
4 tbsp. sherry (dry)
1 tsp. lemon juice
4 tbsp. creme fraiche
salt and pepper
Prepare chicken liver. Cut the bacon into small cubes.
Wash and chop spring onions. Peel garlic and chop finely.
Heat butter in a pan and fry the liver with the bacon well. Add onions
and
garlic, roast well and deglaze with sherry and lemon juice. Toss shortly
and mash then. Stir in sour cream and season with salt and pepper.
Serve with white bread.
