1 lb chicken livers
2 tbsp butter
2 hard boiled eggs
4 green onions, finely chopped
1 salt and pepper
4 tbsp mayonaise
Directions
Saute the chicken livers in the butter over medium heat for 5 to 6
minutes, shaking the pan from time to time until the livers are
nicely browned and just cooked through. Don't overcook them. Grind or
finely chop the livers and hard-boiled eggs. Add the remaining
ingredients and mix thoroughly. Refrigerate. Yields about 1 3/4 cups.
Servings: 2 cups
Chopped Chicken Liver Spread Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into antiquity, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these early cookbooks were just primitive hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius created some documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the early Romans used a good variety of spices and herbs, including a few you will know such as bay, mint and asafoetida. Later on, we find a couple of recipe books which appeared in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is popular today, but rather recipes for the types of meals enjoyed by the rich and powerful. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, many of which are now in private collections. By the time we get to the 20th century, cookbooks are highly popular mostly as a result of higher levels of literacy, people having more spare time and having more disposable income. The introduction of the TV gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chopped Chicken Liver Spread recipe.
