• Arlene's N.Y. Times Liver Plate 1/2 tsp. rendered chicken or pork fat 1 lb. chicken livers 1 1/2 eggs 2 T. cognac 3/4 c. heavy cream 1 chopped onion 1/3 c. unrendered chicken or pork 1/4 c. flour 2 1/2 tsp. salt 1/2 tsp. ginger or allspice 1 T. white pepper

Bake in one pint container in pan of boiling water in 325 degree oven.