Ingredients
-
1/2
-
1
-
1
-
2
-
1 1/2
-
1/8
-
1/8
-
1
-
2
-
-
-
-
-
-
Directions
Chopped Chicken Liver, From 1959 general foods kitchen cookbook, From 1959 general foods kitchen cookbook
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Steps
|
1
Done
|
Melt Half the Butter in Skillet With Onions and Cook Until Transparent. Remove from Heat and Set Aside in Bowl. Add Remaining Butter to Skillet With Chicken Livers, Med Heat, Stirring Frequently For 10 Minutes. Take Off Heat and Cool. |
|
2
Done
|
Press Onions, Livers and Yolks Through a Sieve or Food Grinder(food Processor May Also Work Now Days), Once to the Consistency You Like, Add Remaining Ingredients and Stir Well. Spoon Into a 2 Cup Greased Bowl, Cover Tightly and Chill. |
|
3
Done
|
When Ready to Serve, Loosen Mold With Spatula and Invert Onto Platter. Surround With Salty Rye Bread, Crackers, or Melba Toast. Recipe Can Be Doubled Easily. |
