From: firstname.lastname@example.org (Mostly Harmless)
Date: Tue, 13 Jul 1993 20:36:15 GMT
1 lb. fresh chicken livers 1-2 Tbsp. butter 3 Tbsp. mayonnaise 2 Tbsp. lemon juice 2 Tbsp. butter, softened 1 Tbsp. finely chopped onion 8 to 10 drops of hot pepper sauce 1/2 tsp salt 1/2 tsp. dry mustard dash pepper Cook livers, covered, in 1-2 Tbsp. of butter; stir occasionally til no longer pink. Put liver through a meat grinder (or into a food processor); blend with remaining ingredients. Place mixture into a lightly greased 2-cup mold and chill for at least 2 or 3 hours (over night is best). Garnish with chopped hard-cooked egg, fresh chives, and/or fresh parsley.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.