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CHICKEN LIVER PASTE, No 2

(Appetizers) - (The International Jewish Cook Book)







Take one-quarter pound chicken livers that have been boiled soft; drain
and rub through grater, add one-quarter cup of fresh mushrooms that have
been fried for three minutes in two tablespoons of chicken fat, chop
these, mix smooth with the liver, moistening with the fat used in frying
the mushrooms, season with salt, pepper, paprika and a little onion and
lemon juice. Spread on rye bread slices. Garnish plate with a red radish
or sprigs of parsley.











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