1 lb (450g) chicken livers
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 level tsp salt
Black pepper
1/4 level tsp marjoram
1/2 stick (2 oz) 50 g butter
8 spring onions, chopped
2 1/3 cup (175 g) mushrooms, sliced
1 chicken bouillon cube (stock cube)
1/4 pt (150ml) hot water
3 fl oz (75ml) Marsala, Madeira or sherry
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 level tsp salt
Black pepper
1/4 level tsp marjoram
1/2 stick (2 oz) 50 g butter
8 spring onions, chopped
2 1/3 cup (175 g) mushrooms, sliced
1 chicken bouillon cube (stock cube)
1/4 pt (150ml) hot water
3 fl oz (75ml) Marsala, Madeira or sherry
method
1. Toss the chicken livers with the flour, salt, freshly ground pepper and marjoram.
2. Melt the butter in a large frying pan, add the. onions and mushrooms and lightly fry for 2 minutes.
3. Add the chicken livers and cook for about 10 minutes, stirring gently and turning until just cooked through, and no longer pink on the outside.
4. Crumble the bouillon cube in the hot water and stir. Pour into the pan, then add the wine.
5. Taste and check seasoning. Serve immediately.
2. Melt the butter in a large frying pan, add the. onions and mushrooms and lightly fry for 2 minutes.
3. Add the chicken livers and cook for about 10 minutes, stirring gently and turning until just cooked through, and no longer pink on the outside.
4. Crumble the bouillon cube in the hot water and stir. Pour into the pan, then add the wine.
5. Taste and check seasoning. Serve immediately.
serving amount
serves 4
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