Stuffed Figs with Chopped Liver
20 dried figs
1/2 lb. goose or chicken livers cut into small pieces
Salt and pepper to taste
1/4 cup chopped fresh tarragon leaves
2 cups clear chicken stock
2/3 cup Benedictine liqueur or brandy
Preheat oven to 350 degrees. With a sharp knife, make a slit in the stem end of the figs, prodding it open with a finger. Sprinkle the livers with salt, pepper and tarragon leaves.
Stuff each fig carefully with a small amount of this mixture. Place the figs stem side up in one layer in an ovenproof dish. Pour the stock and liqueur over them and cover with foil. Place in preheated oven and bake about 25 minutes until sauce has reduced and thickened. Serve as a first course over a bed of greens.
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