Sautéed Chicken Livers with Green Peppercorns and a Purée of Parsley

Name: Sautéed Chicken Livers with Green Peppercorns and a Purée of Parsley (Petit sauté de foies blonds au poivre vert et à la purée de persil)
Yield: For four people
Cuisine: French
Ingredients: 12 large pale chicken livers from free-range chickens; 12 large pale chicken livers from free-range chickens; 12 large pale chicken livers from free-range chickens; 300 g (10½ oz) potatoes, peeled and cut into pieces; 1 leek, washed, white part only; 1 kg (2¼ lb) parsley, washed; 200 ml (7 fl. oz) double cream or crème fraîche; 200 ml (7 fl. oz) double cream or crème fraîche; 100 g (3½ oz) butter; a dash of brandy; 2 tablespoons meat glaze; green peppercorns; salt, freshly ground pepper; salt, freshly ground pepper

Petit sauté de foies blonds au poivre vert et à la purée de persil

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

12 large pale chicken livers from free-range chickens
300 g (10½ oz) po

Europe
France
Starter
Gluten-free
Spring

Method

Preliminary preparations

Clean the chicken livers, removing threads and green parts. Open them up and flatten them somewhat with the blade of a large, heavy knife; keep them in a cool place.

Cook the potatoes and leek in boiling, salted water for about 15 minutes, then add the parsley and cook for a further 15 minutes.

Drain the vegetables a