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
Historians have tracked the existance of recipes far back into antiquity, at least as far into history as pharonic Egypt, and possibly even further than that. Having said that, these, old recipes were just very simple pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As our culinary historical trip moves on a few more years we find some recipe books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of food on the menus of the nobility of the period. In the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, such as coriander, basil and rosemary. These new culinary innovations caused a torrent in recipe books, some of which still exist in academic collections. Over the following few hundred years, the powerful and wealthy houses competed to offer the most extravagent meals, and because of this cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and recording the recipes of their peers. By the arrival of the 20th century, cook books are in great demand, as a result of higher levels of literacy, more free time and disposable income. The revolution that is television brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chopped Chicken Liver Appetizer recipe.
