Cibreo

Name: Cibreo
Cuisine: Italian
Ingredients: salt & pepper; a little chicken stock; 1 lb 2 oz/500 g chicken liver, roughly chopped; 1 small onion or leek very finely chopped; 2 oz/50 g butter; 2 egg yolks; juice of ½ lemon; flour

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

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 chicken liver, roughly chopped
1

Europe
Italy
Florence
Tuscan
Main course
Tuscany
Mediterranean

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 a few tablespoons of stock as necessary to keep the mixture moist and creamy. Meanwhile lightly beat the yolks &