Poulet à la Docteur

Chicken with Liver Sauce


Prepare recipe of Demi-glace. Sauté ¼ pound chicken livers in a chunk of butter for 5 minutes. Grind them through a food chopper, or mash into pieces with a fork. Add to the sauce. Heat, taste, and adjust seasonings. Serve sauce separately with roasted fowl.


Clos Arlot