Poulet à la Docteur

Chicken with Liver Sauce

Method

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.

Wine

Clos Arlot

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