| 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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