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Suggest a better descriptionMelt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. Anita Douglas From: Paul Kimball Cooking Capers Shared By: Pat Stockett
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 483 | ||
Calories from Fat: 230 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 623.4mg | 192 % | |
Sodium 1788.8mg | 62 % | |
Potassium 491.9mg | 13 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 25.3g | ||
Protein 34.5g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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