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Recipe by: jelke
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See below ingredients and instructions of the recipe
1/4 c Butter, or more 3 tb Dry white wine
1 md Onion, chopped medium fine 3/4 c Whipping cream
1 lb Mushrooms, sliced to medium 1 1/2 tb Dijon-style mustard
-thickness Salt and pepper to taste
1 1/2 lb Chicken livers, cleaned and 1 pn Of sugar
-separated (not cut) and 1 tb Minced fresh parsley
-patted dry
Melt butter in large skillet and saute' onion and mushrooms until
soft. Remove with slotted spoon and reserve. Saute' livers in same
skillet until lightly browned, adding more butter if necessary.
Add wine and heat to boiling. Stir in cream, mustard, salt and pepper,
sugar and parsley. Blend well. Simmer until livers are no longer pink
and sauce is thickened.
Return mushroom and onion mixture to livers just long enough to
reheat. Serve at once. Serves 6 to 8.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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