Vegetable Hors D'Oeuvre With Chicken Liver Stuffing
|Chicken livers||1⁄4 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1⁄4 Cup (4 tbs)|
|Light cream||2 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon|
|Dried chervil||1⁄4 Teaspoon|
|Herb seasoned dry bread stuffing||1 Cup (16 tbs)|
Wash 1/4 lb. chicken livers.
Pat dry with paper towels.
Over medium heat saute livers in 2 tablespoons butter or margarine 5 minutes or until barely pink when cut.
Remove to blender.
Saute 1/4 cup chopped onion 5 minutes, add to livers.
Add 1/4 cup each chopped celery, carrots and mushrooms, 2 tablespoons each light cream and brandy 1/2 teaspoon dried tarragon leaves, 1/4 teaspoon dried chervil and 1/4 teaspoon salt.
Blend mixture at high speed for 3 minutes or until mixture is smooth.
Add 1 cup pkgd. herb-seasoned dry bread stuffing.
Blend 10 seconds.
For hors d'oeuvre, using small spoon or pastry bag, fill small whole mushroom caps or cherry tomato halves with liver mixture.
Bake at 350 for 10 minutes.