Chicken Livers And Gizzards Saute
|Chicken livers and gizzards||1 1⁄2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Meat sauce||2 Teaspoon|
Cut livers and gizzards into halves.
Boil gizzards in salted water for 30 minutes or until tender.
Drain, reserving 2 cups broth.
Fry livers in butter in skillet until lightly browned.
Stir flour into skillet drippings; add gizzards and reserved broth, stirring constantly.
Add 1 teaspoon salt, meat sauce and livers; heat through.
Serve on toast or over rice.