Chicken-Liver Crepes In Madeira Sauce Recipe

Summary

Servings6Cuisine
Course

Ingredients

 Butter1 Tablespoon (For Making Sauce)
 Green onion/1 small onion4 , finely chopped
 Chicken livers2 Pound
 Paprika1 Teaspoon
 Flour2 Tablespoon
 Chicken stock/Chicken broth1⁄4 Cup (4 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Madeira2 Tablespoon
 Crepes8
 Parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size

Calories 314 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 7 g35.1%

Trans Fat 0.1 g

Cholesterol 568.1 mg

Sodium 148.8 mg6.2%

Total Carbohydrates 13 g4.2%

Dietary Fiber 0.81 g3.2%

Sugars 1.6 g

Protein 29 g58.1%

Vitamin A 358.6% Vitamin C 57.8%

Calcium 3.1% Iron 79.8%

*Based on a 2000 Calorie diet

Directions

Heat the butter until foaming.
Add the onion and cook until softened.
Wash and cut chicken livers in half.
Add the livers to the pan.
Cook until lightly browned but still soft and tender.
Remover the livers and onion from the pan.
In a clean saucepan melt the remaining 1 tablespoon butter and add paprika and flour.
Add the juices from the chicken livers, the stock, cream and finally the Madeira.
Cook over a moderate heat until thickened, stirring with a wire whisk.
Add 3 tablespoons of the sauce to the chicken livers and onions.
Fill each crepe with 2 tablespoons of the chicken livers.
Place in a buttered oven-proof pan and heat in a preheated oven at 400° for 15 minutes.
Pour the rest of the sauce over the crepes just before serving.
Sprinkle with finely chopped parsley.
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