Reference > Farmer's Cookbook > POULTRY AND GAME > Chickens’ Livers with Madeira Sauce
  Jellied Chicken Chickens’ Livers with Bacon  
CONTENTS · BIBLIOGRAPHIC RECORD

Chickens’ Livers with Madeira Sauce

Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and sauté in butter. Brown two tablespoons butter, add two and one-half tablespoons flour, and when well browned add gradually one cup Brown Stock; then add two tablespoons Madeira wine, and reheat livers in sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Jellied Chicken Chickens’ Livers with Bacon  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors