Sherried Liver Spread Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
Interest GroupGourmet
Ingredients
| Chicken livers | 1 1/2 Pound | |
| Blanched almonds | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Dry sherry | 3 Tablespoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| Onion | 1 Tablespoon, grated | |
| Anchovy paste | 1 1/2 Teaspoon | |
| Dried basil leaves | 3/4 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
| 6 slices bacon, cooked and crumbled | ||
Directions
GETTING READY
1.Preheat the oven at 350 degrees.
MAKING
2.In a bowl, mix flour, sugar, cracker crumbs, salt and baking powder and keep it aside.
3.Take a saucepan and heat butter in it.
4.Once done, turn off the heat and put flour mixture, ice cream and eggs in it and stir well.
5.Take a greased 13 x 9 x 2 inch baking dish and add batter to it.
6.Put 1/3 cup of topping on the batter and bake the dish for 30 minutes.
7.When the cake is done, mix pecans with 2/3 cup of topping and spread a layer on the cake.
8.Let the cake cool on wire rack.
SERVING
9.Slice and serve.
1.Preheat the oven at 350 degrees.
MAKING
2.In a bowl, mix flour, sugar, cracker crumbs, salt and baking powder and keep it aside.
3.Take a saucepan and heat butter in it.
4.Once done, turn off the heat and put flour mixture, ice cream and eggs in it and stir well.
5.Take a greased 13 x 9 x 2 inch baking dish and add batter to it.
6.Put 1/3 cup of topping on the batter and bake the dish for 30 minutes.
7.When the cake is done, mix pecans with 2/3 cup of topping and spread a layer on the cake.
8.Let the cake cool on wire rack.
SERVING
9.Slice and serve.
Chef
