Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: marinate livers in the cognac overnight. drain soak dried mushroom in hot water for 1 hour. drain it squeezing out all the liquid melt 1 tbs butter in a pan add the livers, onion, mushroom and garlic. cook until almost all the red has disappeared. add the cream, the funghi, and the spices and cook to reduce by half over high heat. turn off heat, process everything and mix in the butter while still hot.. pour into a mold and refrigerate if you like you may top it with gelatin

Target recipe: separate livers from the gall bladders. trim chicken livers of threads and gall and chop livers into 1 inch pieces. fry onions and garlic in 250g butter until soft. add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside. remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace. then place in a food processor and blend until smooth. adjust seasoning if required. put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it. put into the fridge until required.