INGREDIENTS

INSTRUCTIONS

In a heavy skillet sauté the onions in the butter over moderately
high heat, stirring, until they are golden brown and transfer them to
a plate. In a bowl toss the chicken livers, patted dry, with the  flour
and salt and pepper to taste, heat the oil in the skillet over
moderately high heat until it is hot but not smoking, and in it  sauté
the chicken livers, turning them, for 3 minutes, or until they  are
just cooked through but still pink within. Add the onions, the  Port,
and 3 tablespoons water and cook the mixture over moderate  heat,
stirring, for 2 minutes, or until the liquid is thickened. Stir  in 2
tablespoons of the parsley and salt and pepper to taste, divide  the
mixture between 2 heated plated, and top each serving with half  the
remaining parsley and half the hazelnuts.  To Toast and Skin Hazelnuts:
Toast the hazelnuts in one layer in a baking pan in a preheated
350°F. oven for 10 to 15 minutes, or until they are colored lightly
and the skins blister. Wrap the nuts in a kitchen towel and let them
steam for 1 minute. Rub the nuts in the towel to remove the skins and
let them cool.  Serves 2.  Gourmet January 1990  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3148
Calories From Fat: 2302
Total Fat: 256.5g
Cholesterol: 697.1mg
Sodium: 410.9mg
Potassium: 1938.5mg
Carbohydrates: 38.1g
Fiber: 6.5g
Sugar: 11.2g
Protein: 164.5g