Belgian Endive And Chicken Livers
|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)|
Cut endive into quarters and parboil 15 minutes.
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.