Chopped Liver (sulsum Sine Sulso)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 3/4 | c | Olive oil |
| Salt and pepper |
INSTRUCTIONS
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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g