1 Fry the liver in a little oil in a frying pan over a medium heat for 5 minutes, stirring to prevent it from burning. 2 Trim and wash the lettuce. Choose the most tender leaves. Prepare a vinaigrette sauce by mixing together the mustard, vinegar, oil, salt and pepper. 3 Toss the leaves in the vinaigrette. Serve the salad with the hot chicken liver and the slices of magret. From the 17th century, a distinction was made between free range hens and those which were fattened up. Mme de Sevigne mentions those of Caen and Rennes; in Paris, those of Le Mans were considered the best, while in Lyons, Bresse chickens were preferred.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 180 (100%)|
|Amt Per Serving||% DV|
|Total Fat 20.3g||27 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 0.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 180
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