Quoting Michael Loo to Jim Weller <=-

I wonder why nobody ever made chicken foie gras?

Just puree a pound of chicken livers with a cup of butter and
save yourself fifty bucks!

You're talking like someone who has had pate
de foie gras and not the foie gras itself.

I have had foie gras in the past, although not lately. And it was
truly wonderful. I may have exaggerated somewhat about the chicken
livers but still enriching chicken livers with additional fat yields
something quite tasty, even if they're not quite in the same league.

I often do Jewish style chopped liver and then press it into a ball
with mayonnaise which is another way to enrich the dish, with oil
and egg yolk.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Episcopalian Chopped Liver
Categories: Appetizers, Offal, Chicken, Bacon, Eggs
Yield: 8 Servings

6 Whole eggs
1/2 lb Bacon; finely chopped
2 lg Yellow onion; minced
1 lb Chicken livers
Chives; garnish

Put eggs in a medium pot and cover with cold water. Bring to a simmer
over medium heat, reduce heat to low and gently simmer for 15
minutes. Drain then cool eggs in cold water. Peel off shells then
finely chop eggs.

Meanwhile fry bacon in a large skillet over medium
heat stirring occasionally until brown and crisp, 15-20 minutes.
Remove bacon with a slotted spoon and drain on paper towels. Add
onion to the bacon fat. Season to taste with salt and pepper and cook
until soft, about 15 minutes. Transfer onions to a mixing bowl with a
slotted spoon and set aside.

Add livers and their juices to skillet and cook stirring
occasionally until just cooked through, 10-15 minutes. Transfer
livers to a cutting board, allow to cool for five minutes then
finely chop. Stir livers into the onions along with eggs and bacon
(reserving 1 tbsp. eggs and 1 tbsp. bacon for garnish) until
mixed. Adjust seasonings, garnish with eggs, bacon and chives.
Serve with toast. Makes 4 cups.

Peg's Notes: I add a dollop of butter and, since I had some,
freshly rendered chicken fat, to the above ingredients.

Recipe By: Saveur

From: Jim Baldassari

MMMMM

Cheers

Jim


... Cocktails are dangerous; they taste like juice & then you can't walk

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