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.