On Sat, 14 May 2016 08:40:05 -0700, koko > wrote:

>
>Chicken livers with a scallion sherry sauce.
>This is so rich and delicious, it's all that is needed for a wonderful
>lunch or snack
>
>Here's what's up
>http://www.kokoscornerblog.com/mycor...rry-sauce.html
>or
>http://tinyurl.com/zstlcym
>
>In the meantime, here's the recipe.
>
>@@@@@ Now You're Cooking! Export Format
>
>Chicken Livers with Scallions
>
>appetizers, poultry
>
>3 tablespoons Butter
>1 tablespoon olive oil
>4-6 chicken livers; separated into halves
>2 tablespoons flour
> salt and pepper
>4 scallions; coarsely chopped
>2 tablespoons sherry
>
>Melt two tablespoons of the butter with the olive oil in a skillet
>over medium-high heat. Dust the livers with the flour, shaking off any
>excess and season with salt and pepper.
>Sauté the livers in the skillet, browning them on one side for about 2
>minutes. Turn them over and cook for 1 more minute. Remove from
>skillet to a plate.
>Add the scallions, sherry and the remaining tablespoon of butter to
>the skillet and cook swirling the skillet over the heat until the
>butter has melted and the scallions are soft, about 1 minute.
>Season with salt and pepper and serve the livers topped with the
>scallions and sauce on toasts.
>
>Notes: Canal House Cooking Vol 1 Summer
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

Yummy. That's an oldie but goodie recipe. It's a shame that it is so
difficult to find decent chicken livers these days. I have to take
pot luck and buy a frozen container of chicken livers and hope for the
best.
Janet US