Classic Culinary Arts:

Chicken Livers Saute Recipe

Chicken Livers Saute Recipe, part of the classic American culinary arts. Pieces such as Chicken Livers Saute 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 Saute Recipe

Wash and wipe six livers. Put two table-spoonfuls of butter in the frying-pan, and when hot, add a large slice of onion, which cook slowly ten minutes, and then take out. Dredge the livers with salt, pepper and flour, and fry for ten minutes in the butter; add one teaspoonful of flour, and cook a minute longer. Pour in half a cupful of stock, one tea-spoonful of lemon juice, one of vinegar and one- fourth of a spoonful of sugar, and boil up once. Serve with a garnish of toasted bread.