450 g (1 lb) fresh chicken livers
50 g (2 oz) Mayonnaise
2 hard-boiled eggs
50 g (2 oz) chopped celery
50 g (2 oz) chopped onion
2.5 g (1/4 tsp) salt
2.5 g (1/2 tsp) freshly ground black pepper
50 g (2 oz) Mayonnaise
2 hard-boiled eggs
50 g (2 oz) chopped celery
50 g (2 oz) chopped onion
2.5 g (1/4 tsp) salt
2.5 g (1/2 tsp) freshly ground black pepper
method
1. Put the chicken livers into a saucepan and cover completely with cold water.
2. Bring to the boil and cook for 10 to 12 minutes. Drain the livers well.
3. In a large mixing bowl, combine the livers with the mayonnaise and eggs.
4. Mash the mixture with a fork. Add the celery, onion, salt and pepper. Mash until the mixture has as even, fine consistency.
5. Put the mixture into a serving bowl, cover, and chill for at least 1 hour before serving.
6. Serve with crusty bread, melba toast or crackers.
2. Bring to the boil and cook for 10 to 12 minutes. Drain the livers well.
3. In a large mixing bowl, combine the livers with the mayonnaise and eggs.
4. Mash the mixture with a fork. Add the celery, onion, salt and pepper. Mash until the mixture has as even, fine consistency.
5. Put the mixture into a serving bowl, cover, and chill for at least 1 hour before serving.
6. Serve with crusty bread, melba toast or crackers.
serving amount
sores 6 - 10
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
