Nina wrote:
> On Sun, 17 Aug 2008 13:21:10 -0700, Joseph Littleshoes
> > wrote:
>
>
>>Naturally i added a bit of thinly sliced garlic as i sauted the sliced
>>chicken livers, reserving some few for the garnish.
>>There seems no good reason except to 'brown' the livers to cook them
>>separately for 15 minutes as the original recipe seems to imply.
>
>
> Browning seals the juices and builds flavor, so it does have a point
> other than color.
>
>

Yes but for 15 minutes? that just seems a bit excessive to me, and i
think the 15 minutes in the original recipe refers to the amount of time
they are simmered in the soup.
--
JL