Chicken Livers And Mushrooms Flambe

By á-170456

Ingredients

• 1 1/2 pounds chicken livers
• 1/2 cup milk
• 1 cup flour
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne
• 3 tablespoons olive oil
• 7 tablespoons butter
• 4 shallots or green onions - (to 5) chopped
• 1 1/2 pounds common store mushrooms* sliced
• 1/4 cup chopped fresh parsley
• Juice of 1/2 lemon
• 1/2 cup brandy heated

Details

Servings 6

Preparation

Step 1

* Alternate Mushrooms: Chanterelle

The day before serving, place the livers in a mixing bowl and pour the milk over them. Stir well and refrigerate overnight.

Drain the chicken livers; discard the milk. Allow the livers to drain well in a colander. Place the flour in a paper bag. Add the pepper, salt, nutmeg, and cayenne. Add a few livers at a time and shake the bag to coat the livers.

Heat the olive oil and 3 tablespoons of the butter in a large sauté pan or skillet. Add the floured livers and sauté for 3 to 5 minutes or until brown and crusted but still pink inside.

In a separate skillet, sauté the shallots in the remaining 4 tablespoons of butter for about 3 minutes. Add the mushooms, parsley, and lemon juice. Blend and heat thoroughly. Combine the mushroom-shallot mixture with the chicken livers. Pour the heated brandy over and ignite. Mix well until the flames subside. Serve immediately.

This recipe yields 6 main course servings.