| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Chicken livers |
| 1 |
|
Salt and pepper to taste |
| 1/4 |
|
Bay leaf |
| 1 |
|
Sprig fresh thyme |
| 1/8 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
pn |
Cayenne pepper |
| 1/4 |
lb |
Melted chic fat or 1/4 lb.bu |
| 1/2 |
c |
Thinly sliced shallots |
| 1/4 |
lb |
Mushrooms,thin slcd,2 cups |
| 1 |
tb |
Cognac |
|
6 |
servings. |
INSTRUCTIONS
Pick over the livers to remove and discard tough connecting tissue or
blemished portions.Put liver in a bowl and add salt,pepper,bay
leaf,thyme,allspice,cumin,cinnamon and cayenne.
Heat chicken fat (butter) in heavy skillet over medium heat;add
shallots and mushrooms.Cook stirring,until mushrooms give up their
liquid.Cook until most of this liquid evaporeates.Add livers and
seasonings.Cook,stirring occasionally about 10 minutes.
Pour and scrape mixture into food processor or blender.Add cognac and
blend to a fine puree.Spoon and scrape mixture into a small serving
dish.Smooth the top.Serve slightly cooler than room temperature.Makes 4 to
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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