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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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From the 1970 Herb Cottage Cookbook, Washington Cathedral. Ingredients:
1 lb chicken liver, fresh |
1/2 lb butter |
1/2 onion, scraped (i have no idea what that means, so i whirl in food processor as small as possible) |
1/2 teaspoon dry mustard |
1/8 teaspoon nutmeg, grated |
1 pinch ground cloves |
1 dash cayenne |
salt |
pepper |
Directions:
1. Saute livers in 1/4 lb of the butter until done.
2. Whirl in food processor (recipe said food mill, I updated).
3. Add remaining butter, onions and spices. Blend well.
4. Place in mold and freeze until needed.
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