| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 175 |
g |
Chicken livers; thawed if frozen |
|
|
; (6oz) |
| 40 |
g |
Butter; (1 1/2 oz) |
| 1 |
tb |
Plain flour |
| 4 |
tb |
Dry sherry |
| 7 |
|
Eggs; beaten |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to Gas Mark 4/180 C/350 F.
Trim, wash and dry the chicken livers and brown them carefully, then
chop them very coarsely.
Heat 25g (1oz) butter in a frying-pan until foaming, then toss in the
chicken livers and brown them carefully all over.
Stir in the flour and cook for 2 minutes, stirring constantly.
Season with salt and pepper and pour over the sherry.
Boil off the alcohol for about 2 minutes then remove from the heat.
Season the eggs with salt and pepper and grease a shallow 18-20cm
(7-8inch) ovenproof dish with the remaining butter.
Pour the livers into the eggs and mix together, then pour into the
prepared dish.
Cook in the oven for about 15 minutes or until the mixture has just
set.
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