65 g/2½ oz butter
250 g/9 oz chicken livers, trimmed and chopped
2-3 tablespoons dry white wine
3 tablespoons double cream
salt and pepper


1.Melt the butter in a frying pan. Add the chicken livers and cook, stirring frequently, for 4 minutes.
2.Be careful not to overcook the livers or they will become tough.
3. Add the wine and cook over a low heat until evaporated.
4. Season with salt and stir in the cream. Remove the pan from the heat and season with pepper.
5.For timbales, pasta, as an omelette filling, on escalopes or with a vegetable soufflé.

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