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Directions: Clean the livers by removing any connective tissue and cut them in
half. Pat dry on paper towels. Heat the butter and oil, add the
mushrooms and onions and saute until nicely brown, stirring
occasionally. Add the chicken livers and cook for 5 to 6 minutes.
Season with salt and pepper. Add the wine and cook, stirring to
incorporate any pan drippings for an additional minute or two. Adjust
the seasonings. Serve on squares of hot buttered toast and garnish
with parsley.
Typed by Richard Hollis
From Lake Charles American Press Food section (Oct 5, 1994)
| Ingredients:
1 Pound(s) chicken livers
1 Pound(s) mushrooms, sliced
-1 small onion, sliced thin
-1
8 Tablespoon(s) dry white wine
4 slices of buttered toast
2 Tablespoon(s) chopped parsley |
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