| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Poultry, Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken liver |
| 4 |
lb |
Onions (3 giant); sliced and quartered |
| 2 |
|
Cloves garlic; minced |
| 3 |
tb |
Butter |
| 6 |
tb |
Vegetable oil |
| 1/4 |
c |
Water |
| 4 |
|
Eggs; boiled |
INSTRUCTIONS
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water
until browned. Remove and set aside.
Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until
browned. Livers should be rare and not overcooked.
In a mixing bowl mash cooked livers and eggs into small chunks. Add onions
and mix together adding small amount of oil if needed. Salt to taste and
serve.
Source: Eric Maurer, family secret
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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