Chicken Liver Bisque
|Chicken livers||1⁄2 Pound|
|All purpose flour||3 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Water cress||1 Teaspoon|
1)Clean chicken livers, removing any greenish portions. Cut in small pieces.
2)Mince onion and water cress.
3)In a blazer pan, heat butter and saute chicken livers and onion until soft.
4)Add flour and rosemary and mix until blended.
5)Slowly add chicken broth and milk and cook until sauce begins to thicken. Keep stirring.
6)Put the pan on boiling water and cook for 10 minutes.
7)Add salt and sherry and cook for 2 minutes.
8)Take individual bowls and serve the dish garnished with water cress.