Liver and Spinach Gratin
|Chicken livers/Game bird livers||2 Pound, trimmed, chopped and pounded to a paste|
|Spinach||2 Pound, stems removed, blanched in salted water for 1 minute, drained, squeezed dry and chopped|
|Milk||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Mix the livers and spinach together; moisten with the milk.
Pour the mixture into a large buttered gratin dish.
Sprinkle with the grated cheese.
Bake in a preheated 350° F. [180° C] oven for 45 minutes, or until the cheese is melted and golden and the liver mixture is firm.