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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Found this recipe in a fund raiser cookbook. It says The Ritz Carlton chef created this for a special luncheon for Food Editors given by the Bourbon Institute in 1971.....the year I graduated from High School....31 years ago!!! Ingredients:
1/2 cup butter |
1 small onion, coarsely chopped |
1 lb chicken liver |
1 1/2 cups chicken broth |
2 tablespoons sweet sherry |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/8 teaspoon white pepper or 1/8 teaspoon hot pepper sauce |
1 clove garlic, minced |
1/3 cup bourbon |
1 envelope unflavored gelatin |
1 cup walnuts, finely chopped |
allspice |
Directions:
1. Melt butter; add onion and chicken livers and cook 10 minutes, stirring occasionally.
2. Add 3/4 cup broth, sherry, paprika, allspice, garlic, salt& pepper.
3. Cook 5 minutes more; remove from heat and add bourbon.
4. Soften gelatin in remaining 3/4 cups broth; cook over boiling water until dissolved.
5. Place chicken liver mixture in electric blender; blend until smooth.
6. Stir gelatin and walnuts into chicken liver mixture.
7. Turn into a 5 or 6 cup mold or pyrex loaf pan.
8. Chill until firm.
9. Unmold, serve with assorted crackers.
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