Ingredients
- 2 garlic (cloves)
- 1 onion
- 1 1/2 lb chicken livers
- 1 1/2 c butter
- 1 c walnuts (chopped)
- 3/4 c chicken broth
- 3/8 c brandy
- 2 tb gelatin (unflavored)
- 2 tb dry sherry
- 1/2 ts paprika
- 1/2 ts curry powder
- 1/2 ts salt
- 1/8 ts pepper
Sliced stuffed olives Fresh pineapple top In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
