| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
c |
Finely sliced onions |
| 2 |
|
Whole cloves |
|
|
Salt and freshly ground pepper to taste |
| 1 |
lb |
Chicken livers |
| 3/4 |
c |
Flour |
| 4 |
tb |
Vegetable oil |
| 2 |
ts |
Ground sage -or- |
| 2 |
tb |
Finely chopped fresh sage |
| 2 |
tb |
Red wine vinegar |
| 3 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Melt 1 tablespoon of the butter in a non-stick skillet, and add the onion,
cloves, salt and pepper. Toss and stir over medium heat for about 10
minutes. The onions should be browned and soft. Discard the cloves; keep
the onions warm.
Pick over the chicken livers and remove any tough veins. Quarter the
livers. Put the livers in a bowl and sprinkle with salt and pepper. Add the
flour and stir to coat well. Remove the livers to a baking sheet,
separating them.
Heat 2 tablespoons of the oil in a large non-stick skillet over high heat.
Add half the livers one at a time. Cook, turning the livers as they brown.
One batch of livers takes about 4-5 minutes to cook. Drain the livers. Wipe
out the skillet, and add the remaining 2 tablespoons oil. Cook the
remaining livers the same way, then drain.
Using the same skillet, heat the remaining 2 tablespoons of butter over
high heat. Add the livers, cooked onions, sage, salt and pepper. Cook,
shaking the skillet and tossing the livers so they will heat throughout.
Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with
parsley and serve immediately.
SOME NEWSPAPER ARTICLE,
"60-MINUTE GOURMET" BY PIERRE
FRANEY
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God makes it, we mess it”