Chicken Livers Superb
|Flour||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chicken livers||2 Pound|
|Fresh mushrooms||5 Ounce, cleaned, sliced lengthwise through stems and caps, and lightly browned in butter|
|Worcestershire sauce||2 Tablespoon|
|Chili sauce||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dairy sour cream||2 Cup (32 tbs)|
Rinse and drain chicken livers.
Pat free of excess moisture with absorbent paper.
Coat lightly with flour.
Lightly brown the onion in heated butter in a large skillet, stirring occasionally.
Remove one half of onion-butter mixture and set aside for second frying of livers.
Add half of the chicken livers and cook, occasionally moving and turning with a spoon, about 5 minutes, or until lightly browned.
Turn into the blazer pan of a chafing dish.
Fry remaining livers, using all of the onion-butter mixture; turn into the blazer pan.
After browning mushrooms, blend a mixture of the Worcestershire sauce, chili sauce, salt, pepper, rosemary, and thyme with the mushrooms.
Adding sour cream in small amounts at a time and stirring constantly, quickly blend with mushroom mixture.
Heat thoroughly (do not boil).
Mix gently with livers to coat.
Set blazer pan over simmering water.
Before serving, garnish with wreaths of sieved hard-cooked egg white, watercress, and sieved hard-cooked egg yolk.