| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Brunch, Pies | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/4 | ts | Dried rosemary; crushed |
| 1/2 | ts | Garlic powder |
| 1/2 | lb | Chicken livers |
| 1/4 | c | Diced onion |
| 2 | tb | Oil |
| 1/4 | c | White wine |
| 1/2 | c | Sliced water chestnuts |
| 4 | Eggs | |
| 2 | c | Whipping cream or milk |
| 1 | 10" baked pastry shell | |
| 1 | c | Shredded Gruyere cheese |
INSTRUCTIONS
Combine flour, salt, white pepper, rosemary and garlic powder. Dredge chicken livers in flour mixture. Saute onion in oil until tender, add livers and gently stir-fry. Stir in wine and cook until liquid is absorbed, stirring constantly. Remove from heat. Add water chestnuts. Beat eggs with whipping cream. Fill pie shell with chicken liver mixture. Pour egg mixture over livers. Sprinkle top with cheese. Bake at 300F 1 hour and 15 minutes. Created by: Salmagundi, San Francisco (C) 1992 The Los Angeles Times Posted to MM-Recipes Digest V4 #291 by Jack Elvis <[email protected]> on Nov 06, 1997
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