Title: Chopped Liver (Sulsum Sine Sulso)
Categories: Poultry
Yield: 6 Servings

1/2	lb	Chicken livers
3/4	c	Olive oil
		Salt and pepper

1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through.

2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper to taste, and mix well with the liver.

3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe.

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