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Suggest a better descriptionCombine flour, salt, white pepper, rosemary and garlic powder. Dredge chicken livers in flour mixture. Saute onion in oil until tender, add livers and gently stir-fry. Stir in wine and cook until liquid is absorbed, stirring constantly. Remove from heat. Add water chestnuts. Beat eggs with whipping cream. Fill pie shell with chicken liver mixture. Pour egg mixture over livers. Sprinkle top with cheese. Bake at 300F 1 hour and 15 minutes. Created by: Salmagundi, San Francisco (C) 1992 The Los Angeles Times Posted to MM-Recipes Digest V4 #291 by Jack Elvis
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 350 | ||
Calories from Fat: 194 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 833.8mg | 257 % | |
Sodium 261.8mg | 9 % | |
Potassium 365mg | 10 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 9.4g | ||
Protein 28.3g | 40 % | |
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: 350
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