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Belgian Endive And Chicken Livers

Canadian.Recipes's picture
Ingredients
  Stalks of belgian endive 6 Small
  Butter 1⁄2 Cup (8 tbs)
  Chicken livers 1 Pound
  Sliced fresh mushrooms 1 Cup (16 tbs), sliced
  Dry sherry 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
Directions

Cut endive into quarters and parboil 15 minutes.
Drain thoroughly.
Saute endive in butter 15 minutes, remove from skillet with slotted spoon and keep endive warm.
Cut up chicken livers and saute with mushrooms 10 minutes in butter remaining in the skillet.
Add sherry, cream, and salt.
Simmer, stirring frequently until hot (do not boil).
Return endive to sauce, simmer gently until the entire mixture is piping hot.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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