Peppered Chicken Livers On Watercress Toasts

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

The pepper on the livers and sweet brandied shallots in the dressing are flavours that work so well together.


  • 3–4 chicken livers per portion, previously soaked for 24–48 hours in milk
  • 4 tablespoons fine fresh breadcrumbs
  • 2


Remove the chicken livers from the milk. Mix the breadcrumbs with the crushed peppercorns. Season with salt. Cut the slices of bread into discs with a plain biscuit cutter and toast them. Rub each slice with garlic. Season the watercress and add a tablespoon of olive oil.

Heat a frying-pan with the remaining tablespoon of oil and the butter. Roll the livers in the peppered crumbs and pa