Yield: 1 Servings
|½ pounds||Cut-up chicken livers|
|6 slices||Chopped bacon|
|2 cups||Sliced mushrooms|
|2 cups||Chopped onions|
|1 cup||Butter, divided|
|½ teaspoon||Ground thyme leaves|
|2 \N||Bay leaves|
|½ cup||Undiluted Carnation 2% evaporated Milk|
Combine livers, bacon, mushrooms, onions, ½ cup of the butter, thyme and bay leaves in large frypan. Sauté over med. high heat 10 to 15 minutes or until cooked and any liquid has evaporated. Ad brandy. remove and discard bay leaves. Place liver mixture and e. milk in blender container. Cover and blend until smooth; cool. Cream remaining ½ cup butter, gradually beat in chicken liver puree. Turn into serving bowl; cover and chill until firm.
Serve with Melba toast or French bread. Makes about 3⅓ cups.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.