Recipe - Chopped Liver (Sulsum Sine Sulso)

One half pound Chicken livers
Three fourths cup Olive oil
Salt and pepper

1) Heat One fourth cup of the olive oil in a frying pan and gently saute the
chicken livers for 10 minutes, turning occasionally, until cooked through.

2) Remove the cooked livers, place in a mixing bowl, and mash well with
a fork (or use a blender). Add another One fourth cup of the oil, salt and pepper
to taste, and mix well with the liver.

3) Place the chopped liver in a serving dish and shape it into the
likeness of a fish. Pour the remaining One fourth cup oil on top of the fish.
Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or
in place of the salt. Apicius' recipe calls for a fish mold; if you have a
fishshaped gelatin mold, you could not be more authentic. If it is a large
one, however, you may have to double the recipe.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini