Chicken Liver Strudel

Chicken Liver Strudel

1  onion; finely chopped
6 tablespoons butter
1 lb chicken livers, cleaned
1/4 lb mushrooms; sliced (see note)
2 tablespoons cognac
1/4 cup soft breadcrumbs
salt and pepper; to taste
1  egg; slightly beaten
1/8 teaspoon allspice
1/2 cup coriander leaves, fresh; chopped (see note)
1/2 lb phyllo pastry; or puff pastry
melted butter, about 1/4 cup

In skillet, sautee onion in 2 tablespoons butter until tender, but not browned. Add remaining butter and livers. Cook until browned on all sides. Add mushrooms and cook until the liquid is goner. Turn liver mixture onto board and chop until fine. Scrape into bowl and add cognac, breadcrumbs, salt and pepper, eggs, allspice and parsley. Mix and allow to cool.

Preheat oven to 375 degrees. Place 2 sheets of phyllo pastry on cloth; brush with melted butter, starting at the edges and working toward the middle.  Top with 2 more sheets of pastry. Brush with butter and add 2 more sheets, up to 10 may be used if desired.

Mold liver mixture into a sausage shape along longest side of pastry and roll like a jelly roll. Lift carefully and place seam side down on a baking sheet. Bake until crisp and golden, 30 to 40 minutes. Serve immediately.

Note: You can substitute dried mushrooms for the fresh and parsley for the coriander.

Yield: 5 servings

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