Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Butter
4 Scallions chopped
1 c Unbleached all-purpose flour
1 pn Ground ginger
1 pn Mace
1 pn Allspice
1 pn Nutmeg
1 pn Cloves
Salt and pepper to taste
1 lb Chicken livers halved, trimm
1/3 c Creme fraiche ( or heavy cre
1/2 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.
