Advertisement
Cibreo
- Difficulty
Easy
Published 1985
Cibreo was one of Catherine de’Medici’s favourite dishes. There is a story that one day after eating too many heaped platefuls she nearly died of indigestion. Considering that Cibreo was once made with the livers, kidneys, testicles & crests of cockerels, this seems hardly surprising!
Ingredients
1 lb 2 oz 500 g 1
Method
Melt the butter in a medium-sized pan, saute the onion in it until soft but not brown. Roll the liver in flour, add to the pan with salt & pepper and cook over a low heat, adding
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement