Chicken Liver Appetizer
|Olive oil||30 Milliliter (2 Tablespoon)|
|Chicken livers||1 Pound, cleaned, halved and fat trimmed (500 Gram)|
|Garlic||2 Clove (10 gm), smashed|
|Onion||1 , thinly sliced|
|Anchovy fillets||3 , chopped|
|Capers||30 Milliliter (2 Tablespoon)|
|Chicken stock||375 Milliliter, heated (1.5 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Cold water||45 Milliliter (3 Tablespoon)|
Wash and dry lettuce; arrange leaves like baskets on four individual plates.
Heat oil in frying pan.
Cook livers, garlic and onion 3 to 4 minutes over medium heat; season well.
Stir in anchovies, capers and sage; continue cooking 1 minute.
Pour in chicken stock and bring to boil.
Mix cornstarch with water; incorporate into sauce and cook 1 minute over low heat.