Name: Apple-Port Glazed Chicken Livers
Ingredients: 1/2 c Apple juice concentrate; undiluted; 1/2 c Port wine; 3 tb Butter; 1 lb Chicken livers; 1/2 c All-purpose flour; 1/2 ts Salt; 1/4 ts Pepper

Ministers never write or preach so well as when under the cross; the Spirit of Christ and of glory then rests upon them. It was this, no doubt, that made the Puritans such burning and shining lights. When cast out by the black Bartholomew-act [the 1662 Act of Uniformity] and driven from their respective charges to preach in barns and fields, in the highways and hedges, they in an especial manner wrote and preached as men having authority. Though dead, by their writings they yet speak; a peculiar unction attends them to this very hour.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats		Bird, Chicken	4	Servings

INGREDIENTS

1/2	c	Apple juice concentrate; undiluted
1/2	c	Port wine
3	tb	Butter
1	lb	Chicken livers
1/2	c	All-purpose flour
1/2	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter
in a small saucepan. Boil sauce until reduced to 1/2 cup. Set aside. Remove
any bits of fat or grislte from liver and cut each in half. Combine flour,
salt, and pepper in a plastic bag. Drop liver pieces in a few at a time and
toss to coat. Melt 2 tbsp butter over medium heat and brown liver pieces,
turning once. Cook until no pink shows when liver is cut, but do not
overcook. Place livers in a serving dish and pour sauce overtop. Makes 4
servings.
Formatted by Mardi amdesjar@mb.sympatico.ca December 3, 1997
Recipe by: unknown cookbook
Posted to MC-Recipe Digest V1 #980 by Mardi <amdesjar@mb.sympatico.ca> on
Jan 3, 1998

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