by Peg Cochran
This is a very elegant hors d’oeuvres that is easy to make
and very inexpensive—the chicken livers were $1.05! It’s impressive and so delicious, it will be
gone in a flash. We took a bowl to a
friend’s for a weekend at her lake house and sat outside eating it on crackers
and drinking a nice, light white wine.
The recipe is compliments of Julia Child’s Mastering the Art of French
Cooking.
1 lb. or about 2 cups chicken livers
2 TB shallots or minced green onions
2 TB butter
Cut chicken livers into small pieces and mince shallots or
green onions. Saute in the butter until
stiff but still rosy inside.
1/3 cup Madeira or cognac (I used inexpensive brandy)
¼ cup heavy cream
½ tsp salt
¼ tsp allspice
1/8 tsp pepper
pinch of thyme
½ cup melted butter
Put livers and shallots in a blender or food processor. To the same pan, add the liquor and boil down
rapidly until you have about 3 TB left.
Add to blender along with livers and shallots. Blend until you have a smooth paste. Add melted butter and blend until
incorporated.
The directions call for forcing the mixture through a sieve…I
must confess to skipping that step and it was still delicious!
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| Nicely blended |
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| Out Now! |
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| Out Now! |
