| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 200 |
g |
Fresh duck or chicken livers |
| 2 |
tb |
Butter |
| 2 |
tb |
Toasted hazelnuts; coarsely crushed |
| 1 |
tb |
Capers |
|
|
Sherry vinegar |
| 1 |
|
Handful croutons |
| 1 |
pk |
Chives |
| 2 |
|
Portions picked and washed salad leaves |
INSTRUCTIONS
Pick over the livers and then fry them in the butter. Add the hazelnuts and
capers and when sizzling, add a splash of vinegar and then the croutons.
Put the salad on two plates and then garnish with the liver mixture and
snipped chives.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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