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Chicken Liver Sauce

Trusted.Chef's picture
Ingredients
  Onion 1 Large, skinned and chopped
  Butter 1 Ounce (25 Gram)
  Mushrooms 4 Ounce, chopped (100 Gram)
  Chicken livers 8 Ounce (225 Gram)
  Seasoned flour 30 Milliliter (2 Tablespoon)
  Chicken stock 1⁄2 Pint (300 Milliliter)
  Garlic 1 Clove (5 gm), skinned and crushed
  Bouquet garni 1
  Tomato paste 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Ground pepper To Taste
  Dry sherry 30 Milliliter (2 Tablespoon)
Directions

Fry the onion very lightly in the melted butter in the uncovered cooker, then fry the mushrooms.
Toss the livers in the seasoned flour, add them to the cooker and fry lightly until just firm.
Add the stock, garlic, bouquet garni, tomato paste and seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Remove the bouquet garni.
Blend the sauce into a smooth consistency with a fork or in an electric blender, but do not make it too smooth.
Add the sherry and adjustthe seasoning.
Reheat in the uncovered cooker.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes

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