Chicken Livers Sauted, With Cucumbers

2 or 3 large green cucumbers

Broth

1 onion with 3 cloves in it

2 sprigs of parsley

3 or 4 slices of carrot ¼ green pepper pod

1 pound of chicken livers

Salt and pepper

3 tablespoonfuls of butter

1 cup of rich stock Salt

2 tablespoonfuls of sherry wine 2 yolks beaten

½ cup of cream 1 teaspoonful of lemon juice 1 tablespoonful of fine-chopped parsley

Pare and cut the cucumbers, freed from the seed portion, into oval-shaped pieces an inch and a half in length and of uniform thickness. Cook these in broth with the onion, parsley, carrot, and pepper, until tender; drain, rinse in cold water and drain again. Free the chicken livers from the gall bags and cut these in halves; season with salt and pepper; melt the butter in a frying pan; add the livers and turn and toss them to avoid over cooking on any side; after five or six minutes cooking, drain on a sieve. Put the livers in a saucepan, add the stock, seasoning and wine, and let simmer six minutes; add the cucumbers and when very hot serve on toast. For a richer sauce, keep the cucumbers hot; mix the cream with the beaten yolks and stir into the sauce with the livers; let thicken without boiling, add the cucumbers, lemon juice, and parsley and serve at once.

Chicken Livers, With Pilaf Indienne

8 to 12 chicken livers

3 tablespoonfuls of butter

½ teaspoonful (scant) of salt

½ teaspoonful of pepper

1 cup of rich stock

3 teaspoonfuls of wine if desired

Pilaf 2½ cups of stock 1 cup of tomato puree 1 cup of rice (blanched) ½ teaspoonful of salt ½ cup of butter 1 teaspoonful of curry powder

Carefully remove the gall bladders from the livers; wash, wipe, dry, and season with the salt and pepper; melt the butter in a frying pan; in it dispose the livers side by side and let cook briskly about three minutes, then turn and let cook three minutes on the other side. Add the broth, which should have been seasoned with vegetables and herbs, and let simmer five or six minutes. Season with more salt and pepper if needed. Add the wine if to be used. In the meantime cook the blanched rice in the stock and puree, stirring occasionally with a silver fork or by shaking the saucepan, until the liquid is absorbed. Add the butter creamed and mixed with the curry-powder, and let cook over hot water until tender. Dispose the rice in a wreath on a serving dish and inside of it pour the livers and sauce. Serve very hot.