Sunday, October 27, 2013


makes 16 appetizers

3/4 cup chicken livers
2 hard-cooked eggs
chopped chives or finely grated onion, to taste
salt and freshly ground black pepper, to taste
2 tablespoons butter, at room temperature
1/2 teaspoon lemon juice
1 teaspoon cognac (optional)
8 slices bacon, cut in half

Cook the chicken livers in a small amount of boiling, salted water until barely done, five to eight minutes. Rub the livers and hard-cooked eggs through a fine sieve or use a food mill. Blend well and mix with the remaining ingredients except the bacon. Chill. Spread the mixture on the strips of bacon. Roll and fasten with toothpicks. Grill under a preheated broiler until the bacon is crisp. Serve hot.

bacon recipe courtesy of: The New York Times Cookbook by Craig Claiborne, pp. 15-16; New York & Evanston: Harper & Row, Publishers, 1961

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