Sauteed Chicken Livers
|Chicken livers||1 Pound|
|Flour||1 Cup (16 tbs)|
|Brandy||14 Cup (224 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
Brown mushrooms in butter; remove and set aside.
Dredge chicken livers in flour, seasoned with salt and pepper.
Add more butter to frying pan and saute livers until light brown.
Heat brandy and pour over the livers; set a fire and shake pan until alcohol burns off.
Reduce heat; add cream, mixed with 2 egg yolks and nutmeg.
Do not boil.
Taste and add more salt if needed.
Serve with buttered noodles