| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizers, Poultry | 3 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 6 | Chicken livers | |
| 1/2 | t | Pepper |
| 2 | Anchovy fillets | |
| 1/2 | c | Stock |
| 3 | Buttered toast, edged | |
| trimmed and cut in 1/2 | ||
| 2 | T | Bread crumbs |
| 2 | T | Gratd Parmesan cheese |
INSTRUCTIONS
Melt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. Anita Douglas From: Paul Kimball Cooking Capers Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 144
Total Fat: 16.3g
Cholesterol: 44.2mg
Sodium: 190.1mg
Potassium: 74.5mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: 2.6g