Chicken Livers Maryland Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 2 Tablespoon, minced | |
| Chicken livers | 1 pound | |
| 1 10 1/2-ounce can condensed cream-of-mush-room soup, undiluted | ||
| Milk | 1/3 Cup (16 tbs) | |
| Pepper | 1 Dash | |
| 2 hard-cooked eggs, cut up | ||
| 1/2 cup commercial sour cream | ||
| 8 hot, buttered toast triangles, or 4 toasted, split English muffins | ||
| Paprika | ||
| Cooked | 4 , crumbled | |
Directions
1. In butter, in skillet, saute onion until golden. Add chicken livers; then saute until tender—about 4 minutes, stirring occasionally.
2. Combine soup with milk and pepper. Stir into chicken livers with hard-cooked eggs. Heat thoroughly; then stir in sour cream.
3. Serve at once in a ring of overlapping toast triangles; garnish with paprika and, if desired, crumbled bacon.
2. Combine soup with milk and pepper. Stir into chicken livers with hard-cooked eggs. Heat thoroughly; then stir in sour cream.
3. Serve at once in a ring of overlapping toast triangles; garnish with paprika and, if desired, crumbled bacon.
Chef
