Yield: 30 Servings
Measure | Ingredient |
---|---|
1 pounds | Chicken liver |
½ pounds | Butter |
1 medium | Onion |
¼ teaspoon | Nutmeg |
¼ teaspoon | Cloves, ground |
\N \N | Salt & pepper; to taste |
\N \N | Wine, white, dry |
1 dash | Tabasco sauce |
\N \N | The Texas Cookbook |
\N \N | Mary Faulk Koock Submitted By SAM WARING |
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@...> On MON, 06 NOV 1995 105654 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini