Subject: Chopped Curried Chicken Livers
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 16 2000 - 03:00:53 EDT
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F O O D F U N N Y
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Thanks to reader "PatBobMike" for cleaning up this old one:
Marveling at a certain employee's ability to sell toothbrushes, the
head of the sales department decided to follow him around one day. He
soon observed this particular salesman choose a busy street corner on
which to set up an array of toothbrushes and a small bowl of brownish
stuff surrounded by chips. The salesman would then select a likely
customer and announce, "Good morning! We're introducing Nifty Chip
Dip - would you like a free sample?"
Tasting the dip, the bystander would invariably spit it out in disgust
and howl, "It tastes like mud!"
"It is," the salesman would inform them calmly. "Care to buy a
toothbrush?"
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T O D A Y ' S R E C I P E
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I have been getting a lot of messages recently, primarily from college
students and newlyweds, requesting low-cost dishes. As always,
Recitopians know best, so here's to "Cooking on a Budget"
If you have guests to impress on a modest budget, I suggest you call
this dish "Pate de Foie a l'Indienne" or something fancy like that.
Try serving it with a small bowl of your favorite chutney for diners
to spoon on top of the chopped liver.
Chopped Curried Chicken Livers
1 lb (450 g) chicken livers
2 Tbs (30 ml) butter
1 Tbs (15 ml) curry powder, or more to taste
2 medium onions, finely chopped
2 hard-cooked eggs, peeled and finely chopped
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Simmer the chicken livers in enough salted water to cover for 10
minutes. Drain, rinse, and chop finely. Melt the butter in a skillet
over
moderate heat and stir in the curry powder. Add the onions and saute
until the onions are tender but not browned, about 10 minutes.
Combine the chopped livers, onion mixture, chopped eggs, salt, pepper,
and optional cayenne. Serve chilled or at room temperature with toast
or crackers. Serves 6 to 8 as an appetizer.
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