Yield: 12 Servings
Measure | Ingredient |
---|---|
1 pounds | Chicken livers |
¾ cup | Chicken fat (or oil) |
½ cup | Chopped onion |
6 \N | Hard boiled eggs |
1½ teaspoon | Salt |
1 dash | Pepper |
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 ¼ cup. Saute liver in same skillet 5 minutes. Cool. Finely grind liver and eggs. Add onion, salt, pepper and ¼ 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, .