Remove the gall carefully from abouta pint of chicken livers, wash
them well, drain, and slice them into small pieces. Place them in a
sautoire with one ounce of butter; range the pan on the hot stove,
then season with one pinch of salt and half a pinch of pepper ; toss
the contents gently for two minutes ; then add a pinch of chopped
parsley, one pinch of chervil, and three well-minced mushrooms, and
moisten with half a pint of Madeira sauce (No. 103); and let cook for
five minutes ; make an omelet of twelve eggs, as for No. 46, and
when ready to finish, pour the livers in the centre, reserving two tablespoonfuls
of it for further action ; close the sides up carefully,
cook two seconds longer, then gently turn it on a hot dish, and, with
a spoon, pour all the sauce around the omelet. Dress the livers that
were reserved, at both ends of the omelet, equally divided, and serve.
No comments:
Post a Comment