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Puffed Rabbit Liver - Starter

Puffed Rabbit Liver

Individual puff pastry cases, cooked.

Filling: 500g rabbit liver

200g onions, chopped

50ml fresh cream and lemon juice

1/2 cup dry sherry

100g chopped garlic

Some parsley

Fry the liver with the onions and garlic, in a little butter.

Add the sherry, the cream and lemon juice.

Add the seasonings, and simmer for another 5 mins.

Serve pastry case and fill in with the cooked liver etc.

Lastly garnish.

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