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(for 4 people)
3 chicken livers
150 grams (5 oz) of calf spleen
40 grams (1.5 oz) of butter
1 tablespoon of capers
4 anchovy fillets
1/2 cup of white wine
Extra virgin olive oil
Chop the onion and cook it with 1 cup water and 1 tablespoon oil for about 20 minutes to make it more digestible, and as soon as begin to brown, add the chicken livers, cut in little pieces after removing the gall bladder, and brown them few minutes, then pour the white wine and let it evaporate completely.
Open the spleen, remove it from its skin and put in the pan with the livers, add the capers and anchovies, salt and pepper and cook about half an hour, by adding the broth a little a time, then remove from heat and pass it to the vegetable mill or moulli, then put it back into the saucepan.
Add the melted butter, mixing well.
With this mixture fill the vol-au-vent, arrange them carefully into a tray.
Put in oven for 10 minutes and warm serve.
This is a very good recipe for many people, but not for vegetarians and vegans.