Graham Kerr

130 Bell Block Chicken Livers

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Chicken livers 8 oz. 8 oz. 230 grams
Mushrooms 1 cup 2 oz. 60 grams
Whole-meal flour ⅞ cup 4 oz. 115 grams
Onion 1 small 2 oz. 60 grams
Lemon 1 1 1
Parsley 1 tbsp. 1 tbsp. 10 grams
Whole-meal bread 2 slices 2 slices 2 slices
Clarified butter 4 tbsp. 2 oz. 60 grams
Salt To season To season To season
White peppercorns freshly ground To season To season To season
Red wine ¼ cup 2 fl. oz. 60 milliliters

Method

Method of Preparation

Season chicken livers and roll in whole-meal flour—slice onions finely—juice the lemon—slice mushrooms —chop parsley—fry bread or toast and butter it.

Method of Cookery

  1. Fry livers in clarified butter with onions (5 minutes maximum).
  2. Add mushrooms, lemon juice, and seasonings.
  3. Stir in the wine, heat, and pile onto toast. Sprinkle with chopped parsley.

Serving

I would recommend this dish as either a first course for 4 or as a Sunday night snack for 2. I have it for brunch—delicious at 11 A.M. with champagne!

© 1966 Graham Kerr. All rights reserved.