Browsing Ingredient: Offal
Belgian Chicken Liver Pâté
This deliciously rich but simple chicken liver Pâté is a convenient one because it can be stored for up to a week in the refrigerator.
Chicken Livers in Sherry Cream Sauce
Rich chicken livers have a very moist, crumbly texture. This dish can be served in small quantities as a starter, or as a main course. If grapes are not available,…
Creamed Sweetbreads
Sweetbreads, although considered a great delicacy, are not always readily available, so you may have to order them from your butcher. Soakinghelps to keep them white. The sauce is deliberately…
Creamed Kidneys in Wine
Use lambs’ kidneys, which are the smallest available and always juicy and tender, in this very speedy dish.
Lambs’ Liver and Mushrooms
A dish that’s quick to put together but good enough to serve to guests. Simply fry the lambs’ liver and mushrooms for a few minutes before adding tomatoes and an…
Braised Oxtail with Celery (Coda Di Bue Gon Sedano)
This disk is particularly good if you make it the day before you plan to eat it, chill overnight in the refrigerator, then heat through.
Calf’s Liver with Onions (Fegato Alla Veneziana)
This is one of the classic dishes of the Veneto, although it is now found all over Italy. The calf’s liver should be cut very thinly if possible. If you…
Calf’s Liver with Tomatoes, Mushrooms and Onions
Fegato di Vitello al Pomodoro is calfs liver with tomato sauce. Serve with mashed potatoes and salad–and some good robust red wine.
Chopped Liver
There are really 2 versions, the coarsely chopped, and the smooth liver pate type, which is more elegant. This first version is the coarser. Meat, Kosher for Passover
Passover Tongue with Sweet and Sour Sauce
This is another classic Polish dish, adapted here for Passover. At other times of the year, cookies made with honey and black pepper would be crumbled into the sauce instead…