| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cut-up chicken livers |
| 6 |
sl |
Chopped bacon |
| 2 |
c |
Sliced mushrooms |
| 2 |
c |
Chopped onions |
| 1 |
c |
Butter, divided |
| 1/2 |
ts |
Ground thyme leaves |
| 2 |
|
Bay leaves |
| 2 |
tb |
Brandy |
| 1/2 |
c |
Undiluted Carnation 2% evaporated Milk |
INSTRUCTIONS
Combine livers, bacon, mushrooms, onions, 1/2 cup of the butter, thyme and
bay leaves in large frypan. Sauté over med. high heat 10 to 15 minutes or
until cooked and any liquid has evaporated. Ad brandy. remove and discard
bay leaves. Place liver mixture and e. milk in blender container. Cover and
blend until smooth; cool. Cream remaining 1/2 cup butter, gradually beat in
chicken liver puree. Turn into serving bowl; cover and chill until firm.
Serve with Melba toast or French bread. Makes about 3 1/3 cups.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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