Brochette of Chicken Livers

Ingredients

• The chicken livers
• sprinkled with paprika
• and white pepper
• wrapped in strips of bacon
• placed on thin triangles of buttered toast
• garnished with sliced lemon
• and sprigs of parsley or water cress

Method

1. 1

   The chicken livers are cooked in salted water, and, when tender, sprinkled with paprika and white pepper.

2. 2

   Half or whole livers are wrapped in strips of bacon and broiled in an oven (not under the flame) until the bacon is crisp.

3. 3

   The brochettes are then placed on thin triangles of buttered toast and garnished with sliced lemon and sprigs of parsley or water cress.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 8. The excerpt below is the record exactly as published.

BROCHETTE OF CHICKEN LIVERS The chicken livers are cooked in salted water, and, when tender, sprinkled with paprika and white pepper. Half or whole livers are wrapped in strips of bacon and broiled in an oven (not under the flame) until the bacon is crisp. The brochettes are then placed on thin triangles of buttered toast and garnished with sliced lemon and sprigs of parsley or water cress

Cook this with the app: pantry check, scaling, and the assistant.