Saute the chicken livers in the butter over medium heat for 5 to 6 minutes,
shaking the pan from time to time until the livers are nicely browned and
just cooked through. Don't overcook them. Grind or finely chop the livers
and hard-boiled eggs. Add the remaining ingredients and mix thoroughly.
Refrigerate. Yields about 1 3/4 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!