| 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
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