I could eat this by the spoonful, however it’s best served with little toast points, or the small packages of party rye or pumpernickel bread.
Ingredients:
One pound chicken livers
3/4 Cup softened, unsalted butter
3 Tablespoons grated onion
3 Tablespoons Cognac
1 teaspoon dry mustard
1/4 tsp ground nutmeg
dash of cayenne pepper
3 Tablespoons fresh squeezed lemon juice
2 teaspoons salt
1/8 tsp ground clove
freshly ground pepper to taste
*** Finely minced fresh parsley, lemon wedges, and finely chopped onion to be used after the liver is unmolded.
Precedure:
Simmer chicken livers for about 20 minutes in boiling water and drain.
Cut the membranes of each out and toss.
Puree in food processor. Remove to a bowl.
Mix the liver with the other ingredients
Correct seasonings
Pack into a plastic wrapped mold and chill.
When ready to serve, unmold onto a dish, remove the plastic wrap, and pat the minced parsley around and over it.
Serve with the breads, lemon wedges and chopped onion.
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