| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
12 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken livers |
| 2 |
tb |
Unsalted butter |
| 1 |
|
Shallot; finely diced |
| 3 |
|
Bay leaves |
| 2 |
tb |
Capers; plus more |
|
|
For garnish |
| 1/3 |
c |
Marsala wine |
| 1 |
|
Baguette; sliced |
|
|
Olive oil; for brushing |
|
|
Anchovy fillets; for garnish |
INSTRUCTIONS
Clean livers of excess fat and blood vessels. Rinse under cold water,
pat dry with a paper towel, and set aside.
Place butter in large saute pan over medium heat. Add shallot and bay
leaves, and cook until shallot is translucent. Increase heat to high;
add livers and capers, and cook until liver centers are pink, 3 to 4
minutes. Using a slotted spoon, transfer livers to a plate.
Reserving liquid in pan, add marsala wine. Using a wooden spoon,
scrape up any brown bits. Reduce liquid by half, about 3 minutes.
Remove bay leaves; transfer pan to a heat-proof surface to cool,
about 1 hour.
Place livers and liquid in a food processor; puree until smooth.
Transfer to a covered container; chill.
When ready to serve, brush bread slices with olive oil; toast. Garnish
spread with additional capers and anchovy fillets; serve toasts on the
side.
Serves 12 to 14.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from
fat); 14g Protein; 22g Carbohydrate; 254mg Cholesterol; 289mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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