| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Unsalted butter |
| 3 | sm | Onions; chopped |
| 3 | Cloves garlic; minced | |
| 1 1/2 | lb | Chicken livers; trimmed |
| 4 | Hard-boiled eggs; chopped | |
| 1/4 | ts | Nutmeg |
| 3/4 | ts | Allspice |
| 1/3 | c | Brandy |
| 1/2 | c | Plus 3 Tbs. unsalted butter; melted |
INSTRUCTIONS
Prep: 15 min, Cook: 10 min, plus refrigeration time. Melt butter in a heavy nonstick skillet over medium heat. Saut. onions and garlic about 4 minutes, stirring until onions soften. Stir in livers and cook 3-4 minutes, stirring until livers are browned and just cooked throughout. Transfer mixture to a food processor or blender. Add chopped eggs and spices and process until finely chopped. With motor running, add brandy and melted butter and process until smooth. Transfer mixture into a serving bowl. Cover and refrigerate until firm. Serve with melba toast and vegetable sticks, if desired. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”