Chicken Livers

• 500–750 g/1–1½ lb fresh chicken livers (hand drawn – must be firm and shiny)
• 50 g/

Trim the chicken livers, removing any veins or tubes. Pat dry on kitchen paper. Heat half the butter or oil in a heavy, non-stick sauté pan until smoking hot. Add half the livers and fry for 2 minutes on each side, until still pink in the middle. Remove and keep warm. Fry the remaining livers in the same way.

To make the sauce, heat the remaining oil or butter in the pan, add the shallo