CHICKEN LIVER PASTE recipes

CHICKEN LIVER PASTE, No. 1


Wash thoroughly several fowls' livers and then let them simmer untiltender in a little strong soup stock, adding some sliced mushroom,minced onion, and a little pepper and salt. When thoroughly done mincethe whole finely, or pound it in a mortar. Now put it back in thesaucepan and mix well with the yolks of sufficient eggs to make thewhole fairly moist. Warm over the fire, stirring frequently until themixture is quite thick, taking care that it does not burn.
It should be served upon rounds of toast on a hot dish garnished withparsley.

CHICKEN LIVER PASTE, No. 2


Take one-quarter pound chicken livers that have been boiled soft; drainand rub through grater, add one-quarter cup of fresh mushrooms that havebeen fried for three minutes in two tablespoons of chicken fat, chopthese, mix smooth with the liver, moistening with the fat used in fryingthe mushrooms, season with salt, pepper, paprika and a little onion andlemon juice. Spread on rye bread slices. Garnish plate with a red radishor sprigs of parsley.

CHOPPED HERRING


Soak herring a few hours, when washed and cleaned, bone and chop. To oneherring take one onion, one sour apple, a slice of white bread which hasbeen soaked in vinegar, chop all these; add one teaspoon oil, a littlecinnamon and pepper. Put on platter in shape of a herring with head attop and tail at bottom of dish, and sprinkle the chopped white of ahard-boiled egg over fish and then the chopped yolk.

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