Pat# with chicken livers
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken liver |
| ½ | pounds | Butter |
| 1 | medium | Onion |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cloves, ground |
| Salt & pepper; to taste | ||
| Wine, white, dry | ||
| 1 | dash | Tabasco sauce |
| The Texas Cookbook | ||
| Mary Faulk Koock Submitted By SAM | ||
Directions
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.
WARING <SAM.WARING@...> On MON, 06 NOV 1995 105654 GMT
Related recipes
- Apple-port glazed chicken livers
- Baked chicken livers
- Chicken livers
- Chicken livers #2
- Chicken livers paprika
- Chicken livers supreme
- Chinese chicken livers
- Chopped chicken livers
- Marinated and deep-fried chicken livers
- Marinated chicken livers
- Paprika chicken livers
- Party pick-up chicken livers
- Pate with chicken livers
- Port-glazed chicken livers and onions
- Sauteed chicken livers
- Sherried chicken livers
- Simmered chicken livers
- Tangy chicken livers
- Wine & chicken livers
- Wine and chicken livers