Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jim Vorheis
1 1/2 c Butter
1 Onion, chopped
1 1/2 lb Chicken livers, cut up
3/4 c Chicken broth
2 tb Dry sherry
1/2 ts Paprika
1/2 ts Curry powder
1/2 ts Salt
1/8 ts Pepper
2 Cloves garlic, crushed
1/3 c Brandy
1 c Chopped walnuts, toasted
2 tb Unflavored gelatin
Sliced stuffed olives
Fresh pineapple top
In a large skillet heat 1 cup butter and saute onion
until golden. Add chicken livers and cook 10 minutes,
stirring occasionally. Add sherry, seasonings. garlic
and 1/2 cup broth. Cook 5 minutes. Puree mixture in
blender. Add 1/4 cup broth and gelatin to mixture and
puree. Melt remaining butter and blend into puree with
brandy. Stir in walnuts with a fork. Chill overnight
in refrigerator. Shape mixture with hands into
pineapple shape. Decorate "pineapple" with sliced
stuffed olives and cap with a fresh pineapple top.
Serve with crackers.
Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis
