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Easy
If I were writing in French and adhering to that tongue’s pompous style, I would call this dish bouchées de dames, which would no doubt win it more praise than this modest name.
Take one or two chicken livers, some sweetbreads, and, if available, a chicken or turkey gizzard, which always helps. The latter, however, are tough and should therefore be blanched first, and the gristle removed. Mince everything with a mezzaluna, put on the fire in butte