Yield: 35 servings
|2 pounds||Chicken livers|
|½ cup||Olive oil|
|1 teaspoon||Prepared mustard|
|1 tablespoon||Worcestershire sauce|
Wash livers in cold water, remove fat and veins. Melt butter in large skillet; add olive oil and heat together until bubbling. Add next six ingredients; mix well and add livers. Cover and saute over medium heat until done (livers are done when not reddish when cut). Stir occasionally while cooking; if pan dries add 2 to 3 tablespoons warm water. Transfer livers to Foley Food Mill or sieve and mash into mixing bowl. Add pan drippings and brandy. Beat until smooth and creamy paste (about 10 to 15 minutes). If mixture appears dry and crumbly, add more brandy. Pack in small jars and chill overnight.
Serve on toast rounds, saltines, or wheat crackers. Good on celery sticks. Serves 30 to 40 as a cocktail party item. Does not freeze well, but will keep approximately two weeks in refrigerator.
~-From "A Texas Hill Country Cookbook" Submitted By WESLEY PITTS On 06-10-95