Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Jim Vorheis |
¼ pounds | Butter |
1 pounds | Chicken livers |
1 medium | Onion, chopped |
3 \N | Shallots, chopped |
½ teaspoon | Thyme |
½ teaspoon | Rosemary |
1 \N | Bay leaf |
12 larges | Fresh mushrooms, chopped |
¼ cup | Brandy |
½ teaspoon | Salt |
⅛ teaspoon | Pepper |
In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper.
Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis