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| 4 tbs |
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Butter or margarine |
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| 1 lb |
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Chicken livers |
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| ½ lb |
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Fresh mushrooms, sliced |
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| ½ cup |
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Sliced green onions |
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| 1 tsp |
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Salt |
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| 2/3 cup |
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Dry white wine |
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| 1 |
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Large clove garlic |
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| ¼ tsp |
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Rosemary |
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| ¼ tsp |
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Dill weed |
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| ½ cup |
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Soft butter or margarine |
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| ½ tsp |
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Dry mustard |
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| 1 |
Melt the 4 tablespoons of butter in a large frying pan and add chicken livers, mushrooms, onions and slat. Saute for about 5 minutes, stirring occasionally. |
| 2 |
Add wine, garlic, mustard, rosemary, and dill. Cover and simmer for 10 minutes or until livers and mushrooms are very tender. |
| 3 |
Uncover and continue cooking until almost all the liquid has disappeared. |
| 4 |
Whirl in a blender until almost smooth or press through a sleeve. |
| 5 |
Blend in the ½ cup butter. Taste and season with salt. |
| 6 |
Pack into a crock or mold, cover and chill for at least 8 hours. |
| 7 |
Serve garnished with grated egg yolk. |
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