Chopped Chicken Liver Appetizer Recipe


Ingredients

1 lb chicken livers
3/4 cup chicken fat (available from your bu, tcher)
1 cup coarsely chopped onions
4 hard-cooked eggs, peeled
1 tsp salt
1 dash pepper


Directions

Wash chicken livers and pat dry with towel. Set aside.

Cut up chicken fat and put in a skillet with onions. Saute, stirring
occasionally, to prevent burning the onions. Cook until the onions are
lightly browned and fat is melted. Remove onions and set aside. Pour
liquid chicken fat into a cup and set aside.

Place livers in the same skillet with 3 tablespoons of the liquid
chicken fat and saute until well done. Add additional chicken fat,
if necessary. Cool slightly.

Using a food grinder with a fine blade, a food blender at high speed,
a food processor with a metal blade, or a chopping bowl, finely grind
or chop livers, hard-cooked eggs, and onions. Place mixture in a
bowl, add salt, pepper and about 1/4 cup liquid fat. If additional
fat is necessary, add salad oil, one tablespoon at a time, to the
mixture. Mix until all ingredients are well blended.

Fill a well-oiled 3-cup mold or shape into a simple ball and
refrigerate. Serve with cocktail-size rye bread slices.

Makes 3 cups.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 8/92


Servings: 3 servings

 

 

Chopped Chicken Liver Appetizer Recipe brought to you by Recipe Ideas


Categories: Appetizer; Chicken; Meat; Poultry


The History of Recipes

It is quite possible to trace the history of recipes back into antiquity, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that maybe, in the main part, these ancient cook books were just primitive pictorial recipes for preparing meals.

In an interesting twist, the oldest recipe discovered so far, according to historians is a series of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`.

Much later, in Roman times a roman called Apicius wrote a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. Aspicius also informs us how the cooks of his times used many different spices and herbs, including many that are still in use today like thyme, mint and parsley.

Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new spices and herbs created an explosion in books on cookery, most of which are now in academic collections.

Over the succeeding few hundred years, the powerful and wealthy competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipes were greatly in demand. Even so, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes to allow everyone to enjoy them.

The TV revolution gave us cooking programs and the recipe books that accompanied them.

Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on this site.

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We hope you enjoy this Chopped Chicken Liver Appetizer recipe.

 


Chopped Chicken Liver Appetizer Recipe, one of many tasty recipes brought to you by Recipes Ideas




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