Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: melt butter over medium heat. add onion and cook for about 10 minutes or until golden. add liver and garlic, cook until livers are browned but still pink inside. stir in brandy or cognac and cook 5 additional minutes. place all ingredients into food processor and process until smooth. spoon mixture into serving bowl, cover and refrigerate overnight or at least 4 hours.let stand at room temperature for 30 minutes prior to serving. i serve this with assorted crackers, triskets and club crackers are great.

Target recipe: bring cream to simmering point. puree all other ingredients. slowly pour in the cream, and pass through a fine chinois or sieve. cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4. chill, keeping tightly wrapped, to avoid oxidisation. cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. re wrap immediately after cutting. serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.