CHOPPED LIVER (SULSUM SINE SULSO)
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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