I have made this recipe many times with great success. I usually follow the recipe amounts and procedures precisely, but after the first time around I leave out the chicken livers. It's just as good without them. I buy the beef and pork in whole chunks, trim them of fat, and chop them in my food processor so I can control the overall quality. I would recommend giving this sauce a long slow cook on top of the stove, a few hours brings out and melds all the flavors. Save the cream 'til the end, just before serving. The sauce stores well, but never lasts long in my refrigerator!
Was this review helpful?
14 users found this review helpful
I have made this recipe many times with great success. I usually follow the recipe amounts and...