Classic Culinary Arts:

Chicken Livers In Papillotes Recipe

Chicken Livers In Papillotes Recipe, part of the classic American culinary arts. Pieces such as Chicken Livers In Papillotes Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Chicken Livers In Papillotes Recipe

Wash the livers and drop them into boiling water for one minute. Take them up; and when drained, split them. For eight livers put two table- spoonfuls of butter in the frying-pan, and when hot, add one table- spoonful of flour. Stir until smooth; then gradually add half a cupful of cold water. Stir into this two spoonfuls of glaze, if you have it. Season with pepper and salt, and stir into the sauce half a cupful of finely-chopped ham. Spread this mixture on the livers, place them in papillotes the same as cutlets, lay them in a pan, and put in a slow oven for fifteen minutes. Have little squares of toast or of fried brown bread. Heap these in the centre of a hot dish, and arrange the livers around them. Serve very hot.