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- 1 lb. pig liver ( a bit more if not using Chicken livers)
- 1/2 lb. Chicken livers (optional)
- 6 -12 whole black peppercorns
- 1/2 - 1 tsp. salt
- 2 -3 bay leaves
- 2 - 6 Tbsp. butter
- 1/2 - 1 tsp. rosemary
Remove from heat and let get cool for at least 30 minutes. Strain (retaining liquid) and puree liver in Cuisinart or blender. Make sure it is very fine.
Put into one large bowl, or several small bowls. Cover with foil or plastic wrap, and refrigerate (or freeze).