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Chicken Livers in Wine

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Chicken Livers in Wine

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From the Good Housekeeping Cookbook of 1963

Chicken Livers in Wine



(recipe and instructions are written as found in cookbook)

Chicken Livers in Wine
(170 calories per serving or 205 calories per serving on toast)

1/2 lb. chicken livers
1 tablesp. butter or margarine
1/4 cup thinly sliced celery
1/2 teasp. dried minced parsley
1/2 teasp. dried minced chives
2 whole cloves
3/4 cup dry sherry
1 large red-skinned cooking apple, cored, thinly sliced, then quartered (about 2 cups)
1 teasp. all-purpose flour
Salt
Toast points prepared from 1 1/2 slices of bread (optional)

Wash livers; remove connective tissue.  In butter or margarine in medium skillet, saute livers, celery, parsley, and chives until celery is light brown; remove mixture from pan; add cloves, sherry, and apples; simmer, covered, 5 min., or until apples are almost tender.  Make paste of flour and a few drops of water; stir into apple mixture; simmer until thickened; return livers to pan; heat until warm; add salt to taste.  Serve on toast points, if desired.  Makes 3 servings.

See more at: http://amateurdomesticgoddess.blogspot.com/2014/03/chicken-livers-in-wine.html#more
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