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Recipe Name: Marinated Chicken Livers Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 1

1 Pound(s) Chicken livers
1 Tablespoon(s) Dijon mustard
4 Dash(s) Hot thai fish sauce
1 Teaspoon(s) Madagascar peppercorns
1 Tablespoon(s) Light tamari sauce
Salt and pepper
2 Tablespoon(s) Olive oil
1 Tablespoon(s) Whole butter plus 1 teaspoon
1/2 Cup(s) Sliced Spanish Onions
Port wine for deglazing
Spinach leaves
Rinse the chicken livers under cold water until clear and place them
in a bowl. Add the mustard, fish sauce, peppercorns, tamari and salt
and pepper. Heat the olive oil in a saute pan over medium heat. One at
a time add the chicken livers and cook until crisp, about one minute
per side. When the livers are browned and medium rare, remove from the
pan and set aside. In the same pan, add the butter and onions. Cook
until burnt and put the livers back in the pan. Deglaze with port wine
and more butter. Place livers over spinach leaves and pour the port
wine reduction over to wilt spinach. Yield: 4 servings (Courtesy of
Cary Restaurant) Posted to MC-Recipe Digest V1 #852 by Bill Webster
<> on Oct 18, 1997

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