1/4 lb Smoked bacon
1 lg Onion
Black pepper
1 lb Chicken livers
1/4 fl Cognac
Salt; (opt)
Water-cress
Cut bacon in sticks; put over low heat in a large skillet.
Chop the onion finely; when the fat of bacon is
translucent and some has melted in the pan, add the
chopped onion.
Clean thoroughly the livers. When onion is wilted,
increase the heat to high, add pepper, livers and saute
them a few minutes, until they color to brown-black and
begin to sweat some blood drops.
Add the cognac, deglaze a few seconds, then flame, let
burn a few seconds, then turn the heat off, wait until
flames disappear, cover, let rest 1 or 2 minutes.
Dress a bed of water cress in each plate, ladle livers and
juices evenly, serve immediatly with toasted french bread
and a good dry rose wine.
Notes:
Salt is normally not needed, as bacon is already salted;
if however needed, add it just before serving.
No need of seasoning the salad, there's enough juices.
The point is, if overcooked, livers are tough and dry, if
undercooked, they're raw. One has to have to find the good
moment, but awaiting for blood drops appearance, and not
more, seems the good way.
