Ingredients Jump to Instructions ↓

  1. 1/2ts Salt

  2. 1/4c Brandy

  3. 12 lg Fresh mushrooms, chopped

  4. 1 Bay leaf

  5. 1/2ts Rosemary

  6. 1/2ts Thyme

  7. 3 Shallots, chopped

  8. 1 md Onion, chopped

  9. 1 lb Chicken livers

  10. 1/4lb Butter

  11. 1/8ts Pepper

Instructions Jump to Ingredients ↑

  1. + Directions : In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis


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