I have made this recipe many times with great success. I usually follow the recipe amounts and procedures precisely, but after the first time around I leave out the chicken livers. It's just as good without them. I buy the beef and pork in whole chunks, trim them of fat, and chop them in my food processor so I can control the overall quality. I would recommend giving this sauce a long slow cook on top of the stove, a few hours brings out and melds all the flavors. Save the cream 'til the end, just before serving. The sauce stores well, but never lasts long in my refrigerator!

Reviewed On: Feb. 18, 2007

Although I agree with the previous review, that the dressing was very thick after cooking for 2 minutes, when thinned with either water or vinegar, it was very tasty, classically Pennsylvania-Dutch in flavor, and easy to prepare. Just remember to keep it well stirred (I used a wisk) while cooking. You will definately need to add additional water/vinegar to make it pourable. I used apple cider vinegar.

Reviewed On: Feb. 18, 2007