Found this recipe in a fund raiser cookbook. It says The Ritz Carlton chef created this for a special luncheon for Food Editors given by the Bourbon Institute in 1971.....the year I graduated from High School....31 years ago!!!
Provided by Denise in NH
Categories Spreads
Time 25m
Yield 5-6 cup mold
Number Of Ingredients 13
Steps:
- Melt butter; add onion and chicken livers and cook 10 minutes, stirring occasionally.
- Add 3/4 cup broth, sherry, paprika, allspice, garlic, salt& pepper.
- Cook 5 minutes more; remove from heat and add bourbon.
- Soften gelatin in remaining 3/4 cups broth; cook over boiling water until dissolved.
- Place chicken liver mixture in electric blender; blend until smooth.
- Stir gelatin and walnuts into chicken liver mixture.
- Turn into a 5 or 6 cup mold or pyrex loaf pan.
- Chill until firm.
- Unmold, serve with assorted crackers.
Nutrition Facts : Calories 493.8, Fat 38.5, SaturatedFat 14.6, Cholesterol 362.8, Sodium 661.1, Carbohydrate 5.4, Fiber 1.9, Sugar 1.5, Protein 22
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