Sauteed Chicken Livers with Blueberry Vinegar

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Sauteed Chicken Livers with Blueberry Vinegar Ingredients

4 tb Butter	1 pn Nutmeg
4 Scallions chopped	1 pn Cloves
1 c Unbleached all-purpose flour	Salt and pepper to taste
1 pn Ground ginger	1 lb Chicken livers halved, trimm
1 pn Mace	1/3 c Creme fraiche ( or heavy cre
1 pn Allspice

Instructions for Sauteed Chicken Livers with Blueberry Vinegar

1/2 cup fresh blueberries (optional garnish) Melt the butter in a large heavy skillet and gently saute the scallions for 5 mins. Shake the flour in a plastic bag with the spices, salt and pepper. Drop the livers into the bag with the flour,shake them to coat well, and empty bag into a strainer set over a bowl. Shake the strainer to remove excess flour. Return the skillet with the scallions to the stov,raise the heat,and when hot add livers and cook, turning occasion-ally,for about 5 mins.or until livers are browned slightly stiffened. Remove them with a spoon and keep warm. Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and boil for 1 min. If you are using fresh blueberrie, add them to the sauce and simmer gently for another 2 or 3 mins, just long enough to heat the berries through without overcooking them. Arrange the livers on serving dishes and spoon the sauce over them. Serve immediately. 4 portions as an appetizer, 2 or3 portions as main course. This is not my cup of tea cause I dont like liver,bit if you do, it sounds interesting. In The New Basics Cookbook, by the same ladies,they say to use fruit vinegars in salad dressings with nut or olive oils. Fruit salads are also enhanced by a touch of fruit vinegar. I hope this helps you a little. I know its not much.. Bob in La Canada/Flintridge, Ca. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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