Try this Crostini with Chicken Livers recipe, or contribute your own.
Suggest a better descriptionIn a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent. Add chopped livers and saute well over high heat for about 3 minutes or less. Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400 F. Spread the liver mixture on the toasted bread to serve. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 84 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 33.9mg | 1 % | |
Potassium 55.8mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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