Chicken Livers Fine Champagne Queen Elizabeth
|Chicken livers||1⁄2 Pound|
|Rendered chicken fat||1⁄4 Cup (4 tbs)|
|Celery stalk||1 , diced|
|Hard cooked eggs||1 , chopped|
|Onion||1 , minced|
Saute livers in hot chicken fat in a skillet until tender.
Pour on brandy and "blaze" it.
Remove livers to a chopping board and finely chop them.
Mix with celery, egg, and onion.
Add enough chicken fat to make a smooth paste.
Season to taste with salt and pepper.