There was a great recipe in the NYTimes last Wednesday for sauteed green beans served with toast and chicken liver mousse. The recipe called for more than a POUND OF BUTTER for 1 lb. of livers.
I have a few livers and was thinking of making the recipe tonight to serve with some fresh carrot soup. I've never made chopped chicken livers or mousse with not much fat and I don't know if there's a substitute for it or what.
If I can't get an idea or think of one myself I may just sautee them with some onions and chop them up roughly to serve on top of the toasts.
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