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Chicken Livers with Belgian Endive
6
servings- Difficulty
Easy
Published 1966
Ingredients
6 heads ½ cup 1 tablesp
Method
Cut endive into quarters lengthwise and then tie into bundles with strings. This will help them keep their shape. Add the boiling salted water and lemon juice and simmer for thirty minutes. Drain and remove strings.
Melt the butter in a skillet and sauté the endive in it for fifteen minutes. Remove from skillet and keep warm.
Cut up
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