| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 6 | Servings | |
INGREDIENTS
| Jim Vorheis | ||
| 1/4 | lb | Butter |
| 1 | lb | Chicken livers |
| 1 | md | Onion, chopped |
| 3 | Shallots, chopped | |
| 1/2 | ts | Thyme |
| 1/2 | ts | Rosemary |
| 1 | Bay leaf | |
| 12 | lg | Fresh mushrooms, chopped |
| 1/4 | c | Brandy |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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