Chicken Livers And Mushrooms Flambe

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken livers
1/2 cup	118ml	Milk
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Ground pepper
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Cayenne
3 tablespoons	45ml	Olive oil
7 tablespoons	105ml	Butter
4		Shallots or green onions - (to 5) - chopped
1 1/2 lbs	681g / 24oz	Common store mushrooms* - sliced
1/4 cup	36g / 1.3oz	Chopped fresh parsley
		Juice of 1/2 lemon
1/2 cup	118ml	Brandy - heated

Recipe Instructions

* Alternate Mushrooms: Chanterelle

The day before serving, place the livers in a mixing bowl and pour the milk over them. Stir well and refrigerate overnight.

Drain the chicken livers; discard the milk. Allow the livers to drain well in a colander. Place the flour in a paper bag. Add the pepper, salt, nutmeg, and cayenne. Add a few livers at a time and shake the bag to coat the livers.

Heat the olive oil and 3 tablespoons of the butter in a large saute pan or skillet. Add the floured livers and saute for 3 to 5 minutes or until brown and crusted but still pink inside.

In a separate skillet, saute the shallots in the remaining 4 tablespoons of butter for about 3 minutes. Add the mushooms, parsley, and lemon juice. Blend and heat thoroughly. Combine the mushroom-shallot mixture with the chicken livers. Pour the heated brandy over and ignite. Mix well until the flames subside. Serve immediately.

This recipe yields 6 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

Rating

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8 (1 votes)

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