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Recipe by: jetaime
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See below ingredients and instructions of the recipe
Jim Vorheis 1/2 ts Rosemary
1/4 lb Butter 1 Bay leaf
1 lb Chicken livers 12 lg Fresh mushrooms, chopped
1 md Onion, chopped 1/4 c Brandy
3 Shallots, chopped 1/2 ts Salt
1/2 ts Thyme 1/8 ts Pepper
In a large skillet, melt the butter. Add chicken livers, onion and
shallots. Stir over medium heat about 10 minutes. Add spices and
mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf
and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2
minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley.
Serve with melba toast rounds.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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