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CHOPPED LIVER (SULSUM SINE SULSO)

Category:    Chicken
Yield: 6 servings
 
    1/2 lb Chicken livers                           Salt and pepper
    3/4 c  Olive oil                      
 
     1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the
  chicken livers for 10 minutes, turning occasionally, until cooked through.
  
     2) Remove the cooked livers, place in a mixing bowl, and mash well with
  a fork (or use a blender).  Add another 1/4 cup of the oil, salt and pepper
  to taste, and mix well with the liver.
  
     3) Place the chopped liver in a serving dish and shape it into the
  likeness of a fish.  Pour the remaining 1/4 cup oil on top of the fish.
  Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or
  in place of the salt. Apicius' recipe calls for a fish mold; if you have a
  fish-shaped gelatin mold, you could not be more authentic.  If it is a
  large one, however, you may have to double the recipe.
 

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