On Saturday, May 14, 2016 at 8:40:09 AM UTC-7, 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
>
> --
>
> Food is our common ground, a universal experience
> James Beard

you can up the quantities on that recipe, put it into a food proccessor with a lot of softened butter and make a great pate'