Sauteed Chicken Livers Orleans
4 SERVINGS
Ingredients:
1/4 cup Butter
1 tablespoon Onion, 1/4 inch (.6 cm) dice
1 tablespoon Celery, 1/4 inch (.6 cm) dice
2 tablespoons Green onion, 1/4 inch (.6 cm) dice
1 1/2 tablespoons Garlic, minced
36 (2 cups) Chicken livers
1 teaspoon Thyme leaves
1 teaspoon Basil, chopped
1/4 cup Brandy
1 cup Demi-glace, veal
To taste Salt and pepper
2 tablespoons Parsley, finely chopped
Method:
Heat a sauté pan over medium heat; melt butter.
Add the onion, celery, and green onion; cook for 3 minutes or until onions are transparent.
Add the garlic, cook 1 minute.
Add the chicken livers; brown on all sides.
Add the thyme and basil. Add the brandy and cook 1 minute.
Add the demi-glace; bring to a boil.
Remove from the heat and correct seasoning with salt and pepper.
Add the parsley. Serve warm with toast points or pasta.
0 comments:
Post a Comment