- 1 1/2 tablespoons [22.5 mL] corn oil
- 1 1/2 pounds [680 g] chicken livers, cleaned and halved
- 2 tablespoons [30 g] butter
- 2 onions, minced
- 2 small cucumbers, peeled, seeded and minced
- 2 tablespoons [30 mL] wine vinegar
- 1 1/2 cups [375 mL] hot white sauce
- 1/2 teaspoon [2.5 mL] nutmeg
- 1/2 teaspoon [2.5 mL] freshly chopped parsley
- Salt and pepper, to taste
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- Into a frypan, heat corn oil over high heat.
- Add chicken liver halves; salt and pepper.
- Cook over medium heat for 7 minutes, stirring from time to time.
- Remove chicken livers from frypan; keep warm.
- Into the same frypan, heat butter over high heat.
- Fry minced onions for 4 minutes; salt and pepper.
- Add minced cucumbers; fry for 4 minutes more.
- Stir in wine vinegar; boil until evaporated.
- Thoroughly mix.
- Stir in hot white sauce.
- Sprinkle with nutmeg.
- Transfer chicken livers back into frypan.
- Stir to well coat chicken livers with sauce; cook for 2 minutes more.
- Serve, sprinkled with freshly chopped parsley.
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