Sautéed Chicken Livers

Name: Sautéed Chicken Livers
Cuisine: French
Ingredients: 1 cup heavy cream; 2 tablespoons Sercial Madeira or fino sherry; 2 tablespoons Sercial Madeira or fino sherry; 2 large Oregon black truffles, scrubbed, unpeeled, and very finely diced; Salt; Pepper from the mill; 1½ tablespoons unsalted butter; 1 small yellow onion, very finely chopped; 1½ pounds chicken livers, trimmed of any membranes; 1 ounce Cognac or brandy of your choice; 1 ounce Cognac or brandy of your choice; 1 recipe plain boiled rice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Oregon black truffles are very affordable and to be found in specialty stores. If you cannot find them, use any other presautéed mushroom that you particularly like.

Ingredients

1 cup heavy cream
2 tablespoons Sercial Madeira or fino sherry
2

Europe
France
Main course
Gluten-free

Method

In a small saucepan, mix the cream, Madeira, and diced truffle (or sautéed mushrooms) together if used; add a pinch of salt and pepper and bring to a boil, then turn down to a simmer. Cook over medium-low heat until reduced to ½ cup. Correct the seasoning and keep warm.

Heat the butter in a large skillet over medium-low heat; add the onion and cook until softened without allowing the on