Instructions: Clean the livers, removing fat, and connective tissue. Place in a non-reactive casserole or bowl with the white wine, peppercorns, and bay leaf and refrigerate, covered, in the refrigerator for 6 hours.

In a medium saucepan, heat olive oil and add the onions. Once browned, add a pinch of salt and enough water to cover the onions halfway, and bring to a boil. Reduce the heat to medium and continue to cook until the onions fall apart, about 20 minutes.

Drain the onions and place in a blender or food processor to puree. Return the onion puree to the pot and stir in the Brown Chicken Stock and 1 tablespoon of the butter. Season with salt and pepper, to taste, and keep warm.

Drain the livers and discard the bay leaf and peppercorns. In a 12- to 14-inch saute pan, heat the remaining butter over high heat until it foams and subsides. Add the livers and saute for 1 minute. Add the brandy and saute for 1 minute more, then drain the liquid from the pan and serve immediately with the onion sauce and horseradish sauce served over.

Horseradish Sauce: In a small bowl, combine the horseradish and apple, then stir in the vinegar. This may be stored for up to 1 week, tightly sealed, in the refrigerator. (Makes 3/4 cup)

This recipe yields 4 servings.

Description: "(Fegatini Con Cipolla E Cren)"

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