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Potatoes Stuffed with Chicken Livers and Mushrooms
Preparation info
Difficulty
Medium
Appears in
The Potato Year
By Lucy Madden
Published 2015
A potato, baked and stuffed with a substantial filling, served with a salad, makes an ideal supper dish.
Ingredients
4 6 oz 175 g 4 oz 110 g - Butter
Method
Bake the potatoes and when cooked, remove from the oven. Keep them warm. Sauté the chicken livers in the butter with the mushrooms.
Scoop out the centre of the potato, put through a sieve and stir into the liver and mushrooms. Pile back into the potato shells and eat at once.
Parmentier gave a banquet at which all the courses were made from potatoes. One of the guests,
Marie Antoinette , was persuaded to wear potato flowers in her hair.
© 2015 All rights reserved. Published by Mercier Press.
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