| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 3/4 |
c |
Chicken fat (or oil) |
| 1/2 |
c |
Chopped onion |
| 6 |
|
Hard boiled eggs |
| 1 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
In small pan, bake livers in 2 tablespoons fat at 350 for 20-25 minutes. In
skillet, saute onion in remaining fat until clear. Remove onions, drain
fat, reserving 1/4 cup. Saute liver in same skillet 5 minutes. Cool. Finely
grind liver and eggs. Add onion, salt, pepper and 1/4 fat. Mold; garnish
with green onions, bell pepper rings or radishes. Serve on crackers or rye
bread. Makes 3 cups.
MRS FRANCES SOWELL
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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