Belgian Endive And Chicken Livers Recipe
Ingredients
| 6 small stalks Belgian endive | ||
| Butter | 1/2 Cup (16 tbs) | |
| Chicken livers | 1 Pound | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
Directions
Cut endive into quarters and parboil 15 minutes.
Drain thoroughly.
Saute endive in butter 15 minutes, remove from skillet with slotted spoon and keep endive warm.
Cut up chicken livers and saute with mushrooms 10 minutes in butter remaining in the skillet.
Add sherry, cream, and salt.
Simmer, stirring frequently until hot (do not boil).
Return endive to sauce, simmer gently until the entire mixture is piping hot.
Drain thoroughly.
Saute endive in butter 15 minutes, remove from skillet with slotted spoon and keep endive warm.
Cut up chicken livers and saute with mushrooms 10 minutes in butter remaining in the skillet.
Add sherry, cream, and salt.
Simmer, stirring frequently until hot (do not boil).
Return endive to sauce, simmer gently until the entire mixture is piping hot.
Chef
