| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Appetizer | 12 | Servings | |
INGREDIENTS
| 1/2 | Stick butter | |
| 1/2 | lb | Fresh mushrooms |
| 1 | lb | Chicken livers |
| 1 | ts | Garlic salt |
| 1/3 | c | Finely chopped green onion |
| 1/16 | ts | Dill seed |
| 3 | dr | Tabasco sauce |
| 1 | ts | Paprika |
| 1/3 | c | White wine |
| 1 | Stick butter | |
| Salt to taste |
INSTRUCTIONS
Simmer for 5 minutes in 1/4 cup butter the livers, mushrooms, garlic salt, paprika and green onions. Add wine, dill weed and Tabasco sauce. Cover and cook slowly for 5-10 minutes longer. Cool. Put in blender or food processor with 1/2 cup butter and salt. Blend until smooth and well mixed. Turn into mold and refrigerate overnight. Makes about 3 cups. Serve with crackers. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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