| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Chicken |
30 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken liver |
| 1/2 |
lb |
Butter |
| 1 |
md |
Onion |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cloves, ground |
|
|
Salt & pepper; to taste |
|
|
Wine, white, dry |
| 1 |
ds |
Tabasco sauce |
|
|
The Texas Cookbook |
|
|
Mary Faulk Koock Submitted By SAM WARING |
INSTRUCTIONS
Put liver in a baking dish and add butter. Bake at 350 F. until done. Cool
liver. Grind liver and onion. Mix liver, butter and onion, nutmeg and
cloves. You may need to add a bit more melted butter to make it
spreadable. Add salt and pepper. Add wine to the liver, to moisten. Add a
dash of Tabasco. Place in a terrine and allow to chill overnight. Garnish
and serve.
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 06 NOV 1995 105654 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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