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This simple
but effective dish has never been off our menus in the 14 years
we have been at Weavers. We serve it as starter but it does make
a quick and tasty lunch or supper.
Serves 4
Ingredients
8oz chicken livers
1oz butter
Salt and black pepper
50ml rich Madeira
50ml double cream
One slice of toast per person
Salad leaves to garnish
Method
An hour before, trim the chicken livers, discarding any bits of
fat or sinew. Soak in milk for an hour to remove any bitterness.
Melt the butter
in a saute pan and allow to go nut-brown. Toss the livers in the
butter until they are sealed all over. Add salt and black pepper
and Madeira, stirring in any sediment from the bottom of the pan.
Add the cream and reduce to a fairly thick creamy consistency.
The art is to
keep the chicken livers spongy and pink in the centre can be achieved
in the following ways:
1. If the livers are almost cooked but the sauce is still quite
runny, remove and hold the livers and let the sauce continue to
reduce. Return the livers to the sauce.
2. If the sauce has reduced sufficiently and the livers are still
quite soft, remove from the heat and stand a while. The livers will
continue to cook in their own heat.
To serve
Place a slice of buttered toast on each plate, spread with leaves
to decorate and serve the livers and sauce directly from the cooking
pan over the toast.
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