Bob (this one) wrote:
> Michael "Dog3" Lonergan wrote:
>
>> Margaret Suran >
>> link.net:
>>
>>>
>>> Bob (this one), please, send me all the left overs you have from the
>>> posters who complain. Just the livers and onions, I will boil my own
>>> noodles. If you want to slice some cooked chicken gizzards and add
>>> them to the livers, please do. Thank you. What a fine meal that will
>>> be!
>
>
> Margaret, we finished this batch, but you have first call on the next.
> I'll include some fresh egg noodles for you to cook. I thought only my
> grandmother threw in the gizzards. Never saw that in any cookbook or any
> recipe. Yes, very fine, indeed.
>
>> All I know is the dish I had at that restaurant was delicious. It was
>> very similar to Bob's but the sauce was creamed. It was fantastic.
>
>
> It would be a very simple matter to use the pan juices plus some butter
> to make an oniony beurre blanc. Or just add some heavy cream and reduce
> a bit. Or a Bechamel.
>
> My northern Italian grandmother made liver and onions to most often
> serve over polenta, although occasionally pasta or rice were the base.
> The recipe stayed pretty much the same no matter which kind of liver she
> used. At various times, the liver would be chicken, pork or calves'. She
> lightly browned the onions, added the livers and a splash of raw milk.
> The milk would essentially disappear but the resulting dish had the
> sweetness both of cooked onion and good milk (she used our Guernsey
> milk). On occasion, she'd add thinly sliced hearts and gizzards when
> we'd killed a few chickens that day.
>
> Lovely.
>
> Pastorio

Thank you, Bob (this one), I like almost any kind of liver, calves
liver, beef, chicken, duck, goose, turkey. While I like to sauté the
onions in butter, I do not like a milk or cream gravy, most likely
because this was not something served in a Jewish home. Butter, yes,
because it was not easy to detect, milk, no.

Not only gizzards, but chicken necks and wings could be added, if it
was served as a main dish. Another favorite dish was chicken giblet
fricassee, no liver, but gizzards, hearts, necks, wings and tiny
meatballs, made of either ground chicken, beef, veal or a
combinations, in a nice onion gravy. The 2nd Avenue Deli served just
about the best. Also, it was probably the only deli one that still
had it on the menu.

When shall I start waiting by the mailbox? I like plain egg noodles,
the size that is called Medium or Wide. I hope the livers and onions
will arrive nice and warm and ready to eat. Thank you. M