Peppered Chicken Livers On Watercress Toasts

Name: Peppered Chicken Livers On Watercress Toasts
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3–4 chicken livers per portion, previously soaked for 24–48 hours in milk; 4 thick slices of bread; 2 tablespoons olive oil; 1 large bunch watercress, picked, or a 75 g (3 oz) bag; 1 quantity Gravadlax Sauce, omitting the chopped dill; ½ garlic clove; Salt and pepper; A knob of butter; 4 tablespoons fine fresh breadcrumbs; 2 level teaspoons crushed black peppercorns

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Starter
England

Method

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