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Title: Chicken Livers
Categories: Entree Chicken Innards Southern
Yield: 4 Servings
| 1 | lb | Chicken livers |
| 2 | tb | Sherry |
| 6 | Eggs (slightly beaten) | |
| 1 | c | Hot coffee cream |
| 1/2 | ts | Dried tarragon (optional) |
| Salt and Pepper |
Grind cooked livers and sieve to remove veins. Add cream, sherry, eggs, tarragon, salt and pepper to taste. Pour into buttered ring mold and set mold in a pan half filled with hot water. Bake until set in a 325 F. oven (about 20 minutes). Unmold and fill center of ring with creamed mushrooms.
1961 MEADE, Martha L. Recipes from the Old South Bramhall House, New York. MM Format by John Hartman Indianapolis, IN
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