Chicken Liver Spread
- 1/4 cup margarine
- 1/2 cup onion, minced
- 1 lb chicken liver
- 2 hard boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 Tbsp dry sherry
- 3/4 tsp salt
- 1/2 tsp dry mustard
- 1 Tbsp parsley, chopped
In a medium skillet, melt 2 Tbsp of margarine over medium heat. Add the minced onion and cook until tender. Take out the onion from the pan and set aside and take a deep breath.
Melt 2 Tbsp of margarine. Cook the chicken liver, a few at a time, for 3-5 minutes or until lightly browned and tender. Remove from the heat and let it cool. Finely chop the livers.
Reserve 1 Tbsp of egg for garnishing.
In a medium bowl,combine and stir the onion, chopped liver, remaining egg, mayonnaise, dry sherry, salt and dry mustard until well blended. Cover. Chill for at least 4 hours.
Garnish with the reserved egg and chopped parsley. Makes about 2 cups.
Melt 2 Tbsp of margarine. Cook the chicken liver, a few at a time, for 3-5 minutes or until lightly browned and tender. Remove from the heat and let it cool. Finely chop the livers.
Reserve 1 Tbsp of egg for garnishing.
In a medium bowl,combine and stir the onion, chopped liver, remaining egg, mayonnaise, dry sherry, salt and dry mustard until well blended. Cover. Chill for at least 4 hours.
Garnish with the reserved egg and chopped parsley. Makes about 2 cups.
Submitted by May 11, 2010
15 min 30 min 45 min
15 min 30 min 45 min