879 Livers of hens, geese, ducks, hares, etc., in Madeira sauce

Name: Livers of hens, geese, ducks, hares, etc., in Madeira sauce (Pechenki kur, gusej, utok, zajtsa i proch. pod sousom s maderoju)
Cuisine: Russia
Ingredients: 1 wineglass Madeira; 1–2 spoons butter; ½ spoon flour; (1–2 onions, or 2–3 truffles); 3 glasses milk; (1–2 onions, or 2–3 truffles)

Pechenki kur, gusej, utok, zajtsa i proch. pod sousom s maderoju

Preparation info

Difficulty
Medium

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

About

Ingredients

10 livers
½ spoon flour
1–2 spoons butter</

Europe
Russia
Starter
Main course
Eastern Europe

Method

Where many domestic fowl are available [i.e., constantly eaten], the livers of all of the birds mentioned above may be collected and mixed together to prepare the following dish.

Soak 10 livers of various sorts in milk for 6 hours until they swell and whiten. Fry ½ spoon flour in