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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 10 servings 

Ingredients:
3/4 cup scallions, chopped
1 clove garlic, minced
1/2 pound butter
1 pound chicken livers
3 tablespoons cognac
1/8 teaspoons thyme
1 1/2 teaspoons dry mustard
A dash of nutmeg, cloves, mace
Salt and pepper to taste



Instructions:

Saute scallions and garlic in 3 tablespoons butter. Remove from pan. Saute livers in 2 tablespoons butter, a few at a time. Remove from saute pan while slightly pink inside. Add cognac to pan. Flambe and pour over livers. Put livers through fine food grinder. Blend in the rest of the butter and spices. Add scallions and garlic and mix well. Salt and pepper to taste. Pour into mold and chill until firm. To serve, unmold on platter or slice individual servings on bed of lettuce.


 

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