Chicken Liver Sauce
|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|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Ground pepper||To Taste|
|Dry sherry||30 Milliliter (2 Tablespoon)|
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.