Chicken Livers With Mushrooms
|Chicken livers||1 Pound, halved (450 Grams)|
|Mushrooms||1⁄2 Pound, sliced (255 Grams)|
|Flour||15 Milliliter (1 Tablespoon)|
|35% cream||250 Milliliter (1 Cup)|
|Herbs||15 Milliliter (1 Tablespoon)|
In a hot cast iron skillet, fry bacon until crisp, drain and set aside.
Pour out bacon fat, leaving only about 2 tbsp (30 ml) in skillet.
Add chicken livers and mushrooms, season with salt, pepper, and marjoram and cook over medium heat for 3 to 4 minutes.
Add flour to mixture, stir gently and cook 30 seconds longer.
Add cream and cook over low heat until mixture thickens.
Add bacon and serve on toast, garnished with fines herbes such as parsley, chives, tarragon and chervil.