| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
|
Frisee lettuce; (curly endive). |
| 250 |
g |
Chicken liver. |
| 1 |
|
Ready-sliced smoked magret; (fillet of breast of |
|
|
; duck). |
|
|
Mustard |
| 2 |
tb |
Vinegar. |
| 6 |
tb |
Groundnut oil. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Fry the liver in a little oil in a frying pan over a medium heat
for 5 minutes, stirring to prevent it from burning.
2 Trim and wash the lettuce. Choose the most tender leaves. Prepare a
vinaigrette sauce by mixing together the mustard, vinegar, oil, salt
and pepper.
3 Toss the leaves in the vinaigrette. Serve the salad with the hot
chicken liver and the slices of magret.
From the 17th century, a distinction was made between free range hens
and those which were fattened up. Mme de Sevigne mentions those of
Caen and Rennes; in Paris, those of Le Mans were considered the best,
while in Lyons, Bresse chickens were preferred.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: power to break life controlling problems”