Chicken livers with a scallion sherry sauce.
This is so rich and delicious, it's all that is needed for a wonderful
lunch or snack

Here's what's up
http://www.kokoscornerblog.com/mycor...rry-sauce.html
or
http://tinyurl.com/zstlcym

In the meantime, here's the recipe.

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Chicken Livers with Scallions

appetizers, poultry

3 tablespoons Butter
1 tablespoon olive oil
4-6 chicken livers; separated into halves
2 tablespoons flour
salt and pepper
4 scallions; coarsely chopped
2 tablespoons sherry

Melt two tablespoons of the butter with the olive oil in a skillet
over medium-high heat. Dust the livers with the flour, shaking off any
excess and season with salt and pepper.
Sauté the livers in the skillet, browning them on one side for about 2
minutes. Turn them over and cook for 1 more minute. Remove from
skillet to a plate.
Add the scallions, sherry and the remaining tablespoon of butter to
the skillet and cook swirling the skillet over the heat until the
butter has melted and the scallions are soft, about 1 minute.
Season with salt and pepper and serve the livers topped with the
scallions and sauce on toasts.

Notes: Canal House Cooking Vol 1 Summer


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard