INGREDIENTS

INSTRUCTIONS

/2 cup fresh blueberries (optional garnish) Melt the butter in a  large
heavy skillet and gently saute the scallions for 5 mins. Shake  the
flour in a plastic bag with the spices, salt and pepper. Drop the
livers into the bag with the flour,shake them to coat well, and empty
bag into a strainer set over a bowl. Shake the strainer to remove
excess flour. Return the skillet with the scallions to the stov,raise
the heat,and when hot add livers and cook, turning occasion-ally,for
about 5 mins.or until livers are browned slightly stiffened. Remove
them with a spoon and keep warm. Add the vinegar to the skillet and
deglqaze over high heat, scraping up any browned bits and reducing  the
vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and  boil
for 1 min.  If you are using fresh blueberrie, add them to the  sauce
and simmer gently for another 2 or 3 mins, just long enough to  heat
the berries through without overcooking them. Arrange the livers  on
serving dishes and spoon the sauce over them. Serve immediately. 4
portions as an appetizer, 2 or3 portions as main course. This is not
my cup of tea 'cause I don't like liver,bit if you do, it sounds
interesting. In The New Basics Cookbook, by the same ladies,they say
to use fruit vinegars in salad dressings with nut or olive oils.  Fruit
salads are also enhanced by a touch of fruit vinegar. I hope  this
helps you a little. I know it's not much.. Bob in La
Canada/Flintridge, Ca.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 876
Calories From Fat: 418
Total Fat: 47.6g
Cholesterol: 122.1mg
Sodium: 14.9mg
Potassium: 242.3mg
Carbohydrates: 98.4g
Fiber: 4.4g
Sugar: 1.2g
Protein: 14g