Ingredients
1 can consomme (if I don't have this, I make a little beef stock and reduce it)
1 envelope gelatin
port
1/2 lb. chicken livers (I batch the livers each time we process the birds)
1 1/2 cups chopped onions
1/4 lb. butter, melted
3 ounces cream cheese
1 hard boiled egg
Boil consomme with gelatin and dash of port for 1 1/2 minutes. Pour half of it into well-greased form. Let cool in refridgerator.
Fry chicken livers with onions. Put in blender in following order:
butter
cream cheese
egg
liver & onions
salt and pepper
port
Blend well, cool, pour onto jelled consomme. Pour remaining consomme on top.
Make 24 hours in advance.
May double recipe - double all but consomme and gelatin.
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