Chopped Chicken Liver
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Celery stalk||1⁄2 , diced|
|Carrot||1 Medium, diced|
|Onion||1 Small, diced|
|Whole hulled millet||1 Tablespoon|
|Chicken livers||3⁄4 Pound|
|Chopped parsley||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Curry powder||1⁄8 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Onion juice||1⁄2 Teaspoon|
|Chopped chives||1 Tablespoon|
|Whole wheat toast rounds/Whole wheat crackers||12 (Adjust Quantity As Needed)|
1. Place the egg in a small saucepan and cover it with water. Bring the water to a boil and simmer for 12 minutes. Remove the egg and cool it under cold water. Peel.
2. Cook the celery, carrot, onion, and millet in % cup egg cooking water with salt to taste, until the vegetables are barely tender, adding more water if necessary.
3. Add the chicken livers and cook only until the livers are firm, about 3 minutes. Remove the livers and set them aside.
4. With a slotted spoon, lift the vegetables and millet into the container of an electric blender or food processor. Add parsley, pepper, curry powder, and enough of the cooking water to blend the mixture to a smooth paste.
5. Pass livers and peeled egg through medium blade of a food chopper or chop on a board. Mix with blended mixture, oil, wheat germ, onion juice, and chives. Pack into an oiled bowl and chill well.
6. Unmold onto a cold plate and garnish with parsley sprigs and radish roses.