Reference > Farmer's Cookbook > POULTRY AND GAME > Sautéd Chickens’ Livers
  Chickens’ Livers with Bacon Chickens’ Livers with Curry  
CONTENTS · BIBLIOGRAPHIC RECORD

Sautéd Chickens’ Livers

Cut one slice bacon in small pieces and cook five minutes with two tablespoons butter. Remove bacon, add one finely chopped shallot, and fry two minutes; then add six chickens’ livers cleaned and separated, and cook two minutes. Add two tablespoons flour, one cup Brown Stock, one teaspoon lemon juice, and one-fourth cup sliced mushrooms. Cook two minutes, turn into a serving dish, and sprinkle with finely chopped parsley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Chickens’ Livers with Bacon Chickens’ Livers with Curry  
 
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