Chicken Livers And Mushrooms
|Chicken livers||1 3⁄4 Pound|
|Mushrooms||3⁄4 Pound, sliced|
|Sliced celery||1 1⁄2 Cup (24 tbs), cut on the diagonal, 3/4 inch wide|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Sour cream||1 Pint (2 Cups)|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
Have ready in the refrigerator, covered, chicken livers (cut in halves and sprinkled with about 3/4 teaspoon salt), sliced mushrooms, sliced celery, and chopped onion.
To cook, place 2 wide frying pans over high heat and put 1/4 cup butter or margarine in each.
Add to one pan the mushrooms, celery, and onions.
Dust chicken livers lightly with flour and place in the other pan (do not crowd).
Cook the vegetables, stirring occasionally, until they are lightly browned; remove from heat and keep in a warm place.
Brown chicken livers on all sides (you may need more butter) and add to vegetables as they are cooked.
Pour Sherry into the pan in which the livers cooked, and bring to a boil, stirring to free browned particles.
Reduce heat to low, and stir in sour cream; heat but do not boil.