Chopped liver (sulsum sine sulso)

6 servings

Ingredients

Quantity Ingredient
½ pounds Chicken livers
¾ cup Olive oil
Salt and pepper

Directions

1) Heat ¼ cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through.

2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another ¼ cup of the oil, salt and pepper to taste, and mix well with the liver.

3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining ¼ cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe.

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