| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | American, Meat, Poultry, Appetizers | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Chicken Livers |
| 1 | cn | Chicken Broth |
| 2 | Hardboiled Eggs | |
| 1/2 | c | Chopped Onion |
| 2 | ts | Butter |
| 1 | ts | Monosodium Glutamate; (Optional) |
| 2 | ts | Cognac |
| Salt & Pepper To Taste |
INSTRUCTIONS
Simmer livers in broth till gray, 8 to 10 minutes. Drain and save broth. Place livers and eggs in food processor. Brown onion in butter and add to processor with msg and cognac. Process, using as little broth as necessary to make a stiff puree'. Recipe by: Judy Oliver Posted to EAT-L Digest by MLeach8515 <MLeach8515@AOL.COM> on Dec 23, 1997
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”