| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | lb | Chicken livers |
| 1 1/2 | c | Boiling water |
| 1/4 | c | Butter; melted |
| 1 | c | Chopped pared apple |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; crushed | |
| 1 | ds | Thyme |
| 1 | ds | Marjoram |
| 1/4 | c | Cooking sherry |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Simmer chicken livers in water 2 to 3 minutes. Drain and save 3/4 to 1 cup liquid. Saute livers in butter until brown. Add apple, onion, garlic, thyme and marjoram. Add sherry and cooking liquid. Simmer 15 minutes, or until liquid is absorbed. Grind fine in food chopper or use blender. Add salt and pepper. Chill. Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. NOTES : Echhhhh! My comment, not the owner of the cookbook. I cannot stand liver and only include this recipe as I assume there are individuals out there who like it. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997
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