- 6
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
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.
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