Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis
1 1/2 c Butter
1 Onion, chopped
1 1/2 lb Chicken livers, cut up
3/4 c Chicken broth
2 tb Dry sherry
1/2 ts Paprika
1/2 ts Curry powder
1/2 ts Salt
1/8 ts Pepper
2 Cloves garlic, crushed
1/3 c Brandy
1 c Chopped walnuts, toasted
2 tb Unflavored gelatin
Sliced stuffed olives
Fresh pineapple top

In a large skillet heat 1 cup butter and saute onion until golden. Add
chicken livers and cook 10 minutes, stirring occasionally. Add sherry,
seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in
blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt
remaining butter and blend into puree with brandy. Stir in walnuts
with a fork. Chill overnight in refrigerator. Shape mixture with
hands into pineapple shape. Decorate "pineapple" with sliced stuffed
olives and cap with a fresh pineapple top. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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