Recipe - Quiche Dauphine

One fourth cup Flour
1 teaspoon Salt
One fourth teaspoon White pepper
One fourth teaspoon Dried rosemary; crushed
One half teaspoon Garlic powder
One half pound Chicken livers
One fourth cup Diced onion
2 tablespoon Oil
One fourth cup White wine
One half cup Sliced water chestnuts
4 Eggs
2 cup Whipping cream or milk
1 10" baked pastry shell
1 cup Shredded Gruyere cheese

Combine flour, salt, white pepper, rosemary and garlic powder. Dredge
chicken livers in flour mixture. Saute onion in oil until tender, add
livers and gently stirfry. Stir in wine and cook until liquid is absorbed,
stirring constantly. Remove from heat. Add water chestnuts. Beat eggs with
whipping cream. Fill pie shell with chicken liver mixture. Pour egg mixture
over livers. Sprinkle top with cheese. Bake at 300F 1 hour and 15 minutes.

Created by: Salmagundi, San Francisco

(C) 1992 The Los Angeles Times
Posted to MMRecipes Digest V4 #291 by Jack Elvis jackelvis@moonlink.net
on Nov 06, 1997