Subject: Chicken Livers in Red Wine
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 18 2003 - 00:41:12 EDT
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FOOD FUNNY
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Thanks to reader Judy McKie for this one:
Mary announced that she was going to start a diet to lose some pounds she
had put on recently. "Great," Sue exclaimed. "I'm ready to start a diet
too. We can be dieting buddies and help each other out. And when I feel the
urge to drive out and get a burger and fries, I'll call you first."
"Wonderful," Mary replied. "I'll go with you."
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TODAY'S RECIPE
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Here is a dish that will add a touch of sophistication to the breakfast
plate or luncheon buffet.
Chicken Livers in Red Wine
6 Tbs (90 ml) butter
1/2 lb (225 g) mushroom caps
2 green bell peppers (capsicum), cored, seeded,
and chopped
1 - 1 1/2 lbs (450 - 675 g) chicken livers
1/2 cup (125 ml) dry red wine
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
Hot buttered toast
Heat half the butter in a skillet over moderate heat and saute the
mushrooms and peppers until tender, about 5 minutes. Meanwhile, in a
separate skillet over moderate heat, melt the remaining butter and saute
the chicken livers until browned but still slightly pink in the center,
about 5 minutes. Add the mushroom mixture, red wine, bay leaf, salt, and
pepper and simmer uncovered over low heat for 10 minutes. Serve on top of
hot buttered toast. Serves 4 to 6.
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