Unicorn (Unicorn@Indenial.com)
Thu, 15 Jul 1999 17:18:06 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I know we've all heard this one a thousand times, but here it is
again. This time it's from "DRSPAGHETI", appropriately enough.
A man walks into the doctor's office. He has a cucumber up his nose,
a carrot in his left ear and a banana in his right ear.
"What's the matter with me?", he asked.
"You're not eating properly", replied the Doctor.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I love chicken livers, and I believe this is the first time I have
published a recipe for them as a main dish. This is a Turn of the
Century classic, and I bet they taste just like the chicken livers
somebody's grandmother used to make.
Chicken Livers with Curry
(Adapted from The Original Fannie Farmer 1896 Cook Book,
Tormont Publications, 1996)
http://www.amazon.com/exec/obidos/ASIN/0517186780/worldwiderecipes
1 lb (500 g) chicken livers, rinsed and patted dry
Flour for dredging
1 egg, lightly beaten
Bread crumbs for dredging
3 Tbs (45 ml) butter
1/4 cup (60 ml) finely chopped onion
2 Tbs (30 ml) flour
1 Tbs (15 ml) curry powder
1 cup (250 ml) fresh or canned chicken stock
Salt and freshly ground pepper to taste
Dip the livers into the flour, then the egg, then the bread crumbs to
coat evenly. Melt the butter in a heavy skillet over moderate heat
and saute the livers until they are firm and browned on all sided.
Remove from the pan and drain on paper towels. Add the onions to the
fat remaining in the pan and cook for 5 minutes, until soft but not
browned. Add the flour and the curry powder and stir to combine. Add
the chicken stock and stir the sauce until it thickens. Season with
salt and pepper. Spoon the sauce over the livers. Serves 4.
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