50 g (2 oz) 4 Tbs Butter
2 Onions, thinly sliced into rings
12 Chicken livers, cut into strips
250 ml (8 fl oz) 1 cup Single (light) cream
2 Hard-boiled eggs, chopped
Salt and pepper to taste
2 tsp Paprika
2 Onions, thinly sliced into rings
12 Chicken livers, cut into strips
250 ml (8 fl oz) 1 cup Single (light) cream
2 Hard-boiled eggs, chopped
Salt and pepper to taste
2 tsp Paprika
method
1. Melt half the butter in a deep frying-pan. Add the onion rings and fry until they are golden brown. Using a slotted spoon, transfer them to a large plate and set aside.
2. Add the chicken liver strips to the pan and fry for 5 minutes, adding more butter if necessary. Using the slotted spoon, transfer the strips to the onion rings, mixing them well.
3. Add the remaining butter to the pan and melt it. Add the remaining ingredients, including the livers and onions, and cook for 5 minutes, stirring frequently. Transfer to a warmed dish and serve at once.
2. Add the chicken liver strips to the pan and fry for 5 minutes, adding more butter if necessary. Using the slotted spoon, transfer the strips to the onion rings, mixing them well.
3. Add the remaining butter to the pan and melt it. Add the remaining ingredients, including the livers and onions, and cook for 5 minutes, stirring frequently. Transfer to a warmed dish and serve at once.
serving amount
serves 4
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