Katie Stewart

Chicken-Liver Pancakes

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Stuffed savoury pancakes can be made ahead ready for reheating and as such make an excellent choice for a buffet lunch or supper. Serve them with a seasonal salad and ther’s no need to cook any vegetables at all.

Ingredients

Method

Have the pancakes prepared and hot. Melt 25 g (1 oz) of the butter in a saucepan, add the trimmed chicken livers, the chicken stock or wine and the herbs. Cover and simmer for about 10 minutes or unt