| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
| 3/4 |
c |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the
chicken livers for 10 minutes, turning occasionally, until cooked through.
2) Remove the cooked livers, place in a mixing bowl, and mash well with
a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper
to taste, and mix well with the liver.
3) Place the chopped liver in a serving dish and shape it into the
likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish.
Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or
in place of the salt. Apicius' recipe calls for a fish mold; if you have a
fish-shaped gelatin mold, you could not be more authentic. If it is a large
one, however, you may have to double the recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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