Deviled Chicken Livers
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken livers||1 Pound, drained|
|Butter/Margarine / 1/4 cup vegetable oil||4 Tablespoon (1/2 Stick Butter)|
|Chopped yellow onion||1⁄4 Cup (4 tbs)|
|Black pepper||1 Pinch|
|Cayenne pepper||1 Pinch|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Chili sauce/Ketchup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1. Mix the flour and paprika on a plate or a sheet of wax paper. Press the chicken livers into the mixture, coating them on all sides. Shake off any excess flour.
2. Heat the butter in a heavy 9- or 10-inch skillet over moderately high heat until bubbly. Add the livers and onion, and cook, stirring, until the livers are browned but still pink inside—about 5 minutes.
3. Lower the heat to moderate and stir in the salt, black pepper, cayenne pepper, mustard, Worcestershire sauce, ketchup, and water. Simmer, uncovered, for 2 minutes. Serve over toast or steamed rice with Cauliflower Fritters and a green salad.