Chicken Liver Sauce for Spaghetti

Ingredients

• 12 chicken livers
• 1/2 teaspoon meat glaze
• 6 tablespoons butter
• 3 tablespoons tomato paste
• 2 large, finely chopped onions
• 4 finely chopped cloves garlic
• 1/2 cup stock
• 2 tablespoons chopped, mixed fresh herbs
• 1 bowl grated cheese
• 8 or 10 chopped mushrooms
• 1 pinch dry mustard
• 5 skinned coarsely chopped tomatoes
• 1 tablespoon flour
• Salt and pepper

Method

1. 1

   Brown the chicken livers very quickly in a little hot butter and remove.

2. 2

   Place in the pan the remaining butter and the garlic; cook for one minute.

3. 3

   Add the onions and cook fairly quickly until they begin to brown.

4. 4

   Add the mushrooms and cook slowly for 5 to 6 minutes.

5. 5

   Add salt, pepper and a little dry mustard and tomatoes; cook for 2 minutes.

6. 6

   Remove from the fire and carefully add flour, meat glaze and tomato paste.

7. 7

   Add the stock and stir over the fire until the mixture comes to a boil.

8. 8

   Simmer slowly for 3 or 4 minutes.

9. 9

   Add the herbs and the finely chopped chicken livers.

10. 10

    Simmer for 2 more minutes.

11. 11

    Serve on cooked, well-drained spaghetti.

12. 12

    Serve separately a bowl of grated cheese.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 21. The excerpt below is the record exactly as published.

CHICKEN LIVER SAUCE FOR SPAGHETTI 12 chicken livers Y2 teaspoon meat glaze 6 tablespoons butter 3 tablespoons tomato paste 4 finely chopped cloves garlic Y2 cup stock 2 large, finely chopped onions 2 tablespoons chopped, mixed 8 or 10 chopped mushrooms fresh herbs (large) 1 bowl grated cheese Salt and pepper 5 skinned coarsely chopped 1 pinch dry mustard tomatoes 1 tablespoon flour

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