Broiled Chicken Livers with Bacon

Ingredients

• 6 chicken livers
• 1 even tablespoonful seasoning salt
• 12 thin slices of bacon
• 8 silver skewers
• 1 ounce butter
• 1 teaspoonful nutmeg
• 1 teaspoonful fine-chopped parsley

Method

1. 1

   Wash and wipe chicken livers dry, season with salt.

2. 2

   Cut bacon and livers into pieces.

3. 3

   Skewer alternately with bacon and livers.

4. 4

   Brush with melted butter, sprinkle with bread crumbs, broil for 5 minutes on each side.

5. 5

   Stir butter to cream, add lemon juice, nutmeg, and parsley; spread over livers and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 262. The excerpt below is the record exactly as published.

1 ounce butter in a saucepan ; add 1 tablespoonf ul flour, stir and cook 3 minutes ; add Vt pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonf ul white pepper, and 1 gill of milk, cook 2 minutes ; then add iVt pint fine-cut chicken meat, cook 5 minutes ; add, if handy, Vt cupful cream or 1 table- spoonful unsweetened condensed milk, cook 3 minutes; add 1 table- spoonful lemon juice. Pour the chicken cr^me over 6 pieces of but- tered toast or serve with a border of boiled nndles. Chicken a la King. — Put 1 tablespoonful butter with 2 table- spoonfuls fine-cut onions (add ^ clove of crushed garlic, if liked) ; cook 2 minutes, then strain; add 2 cups of cooked chicken cut into 1-inch sized pieces, 4 ounces fresh mushrooms sliced, % table- spoon sliced truffle, 2 tablespoonfuls sliced green pepper ; cook and stir till heated ; add i^ tablespoon flour, 2 cups of stock (or water, with 1 teaspoonful beef extract) ; let boil 3 minutes ; add ^ cup of sherry wine, 1 tablespoon tomato, % teaspoon curry powder, y2 teaspoon salt, a dash of paprika; boil 20 minutes, then add 1 yolk of egg mixed with 14 c^P cream; let boil up; add 1 tea- •poonfnl lemon juice, and serve. Chicken Livers, Stewed. — ^Wash and wipe dry the livers of 6 chickens, season with 1 even tablespoonful seasoning salt. Place a small saucepan with 1 ounce butter over the fire ; as soon as hot put in the livers, cook 6 minutes; add 2 tablespoonfuls sherry or Madeira wine and a pinch of Cayenne pepper. Melt Yj ounce butter in another saucepan, add Vg tablespoonful flour, stir 3 minutes ; add Yt pint of boiling water and 1 teaspoonful beef extract, then 1 gill of fine-chopped mushrooms, cook 5 minutes ; add this sauce to the livers, cook a few minutes longer ; add 1 tablespoonful lemon juice^ 390 POULTRY. and serve on a warm dish ; garnish with crotltons. The mnshrooms, if not at hand, may be omitted. Chicken Liyers broiled with Bacon.— Wash and wipe 6 chicken livers dry, season with 1 even tablespoonful seasoning salt; cut 12 thin slices of bacon, then each liver into 2 pieces ; take 8 silver skewers, run a skewer through the center of a piece of liver, then through a slice of bacon, continue alternately with bacon and livers till the 3 skewers are full ; then brush the livers over with melted butter, sprinkle them with fresh grated bread crumbs, lay on a hot broiler, and broil 5 minutes on each side ; put the skewers on a hot dish. Stir 1 ounce butter to a cream ; add slowly 1 table- spoonful lemon juice, Y^teaspoonful nutmeg, and 1 teaspoonful fine- chopped parsle

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