Cut chicken livers in half and remove any fat and gristle. Blend flour,
paprika, salt and pepper in a bag. Add livers and shake to coat. Heat
butter over medium high heat until it foams. Add chicken livers and saute
until browned on all sides. Pour apple brandy or cider over livers. Stir
and scoop livers into a warm serving dish. Add onions to same skillet and
stir over medium heat until onions are tender. Transfer to same dish as
livers. Heat remaining butter in same skillet and add apples and sugar.
Stir over medium heat until apples are barely tender, 3 to 5 minutes.
Return livers and onions to apples and toss together to reheat. Season to
taste with additional salt and pepper. Makes 4 servings.
Recipe by: unknown cookbook
Posted to MC-Recipe Digest V1 #1030 by Mardi Desjardins
<amdesjar@mb.sympatico.ca> on Jan 22, 1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
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