Saute Of Chicken Livers On Toast

The livers with gall removed, washed and wiped, then sauteed with minced onions in butter, taken up into a sautoir, seasoned with salt, pepper and lemon juice, moistened with Madeira wine and Espagnole sauce, simmered for a few minutes; served on toast garnished with croutons.

Stewed Chicken Livers With Mushrooms

The preceding stew placed in the center of dish without toast, and served surrounded with button mushrooms that have been sauteed in butter and sprinkled with chopped chervil.

Chicken Livers In Cases

The livers sautees above cut in dice, filled into fancy paper cases, that have been lined with chicken forcemeat and heated; mushrooms and truffles in dice to be added to the livers.

Chicken Liver Force Meat

Equal weight of blanched chicken livers and lean cooked ham with two ounces of butter to each pound of meat,the meat minced, pounded to a paste, rubbed through a fine sieve, then thoroughly incorporated with the butter, together with a little puree of mushrooms and truffles, seasoned with salt, pepper, nutmeg and chopped parsley, then stored for use.

Brochette Or Croustades Of Chicken Livers

For recipes of which see "BROCHETTE" and "CROUSTADE".

Omelet Of Chicken Livers

The livers blanched then cut in slices with mushrooms, sauteed in butter, moistened with wine and brown sauce, seasoned with salt, pepper and lemon juice, sprinkled with chopped parsley, enclosed within a savory omelet; served with more of the livers in sauce poured around.

Roast Chicken Livers On Toast

Blanched chicken livers masked all over with "chicken liver forcemeat" then wrapped in buttered paper, arranged in a baking pan and baked for fifteen minutes, taken up, paper removed; served on toast with Madeira sauce poured around.