Chicken Livers Stewed in Madeira Wine

Ingredients

• a pint of chicken livers
• one ounce of butter
• half a glass of Madeira wine
• half a pint of Espagnole sauce
• half an ounce of good butter
• the juice of half a lemon

Method

1. 1

   Cut away the gall from a pint of chicken livers, dry them well with a cloth, then fry them in a sautoire with one ounce of butter, on a brisk fire, for five minutes.

2. 2

   Season with a pinch of salt, and half a pinch of pepper, add half a glass of Madeira wine, reduce for one minute, then moisten slightly with about half a pint of Espagnole sauce.

3. 3

   Cook again for three minutes, then add half an ounce of good butter, and the juice of half a lemon, tossing well without letting it boil; pour the whole on a hot serving-dish, and serve with six heart-shaped croutons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 203. The excerpt below is the record exactly as published.

chicken livers stewed in Madeira wine sauce (No. 767). 764. Cromesquis of Chicken a la Richelieu. — Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce (No. 574) separately. 765. Cromesquis of Chicken a la Reine.— Exactly the same as for No. 764, serving with half a pint of hot sauce a la Reine No. 623) separately, and garnishing the dish with parsley-greens. 766. Chicken Legs a la Diable. — Detach the legs from three medium- sized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, cool them off thoroughly, then season with a good . pinch of salt, half a pinch of pepper, and a very little cayenne pepper; add also two tablespoonfuls of Parisian sauce and half a teaspoonful of ground English mustard. Now roll them well together, and pass one after another into fresh bread-crumbs; put them to broil on a moderate fire for four minutes on each side, then arrange them on a hot serving-dish. Pour over one gill of hot sauce a la Diable (No. 198), sprinkle a little chopped 264 THE TABLE. parsley on top, and serve very hot. The legs can be served with any sauce or garnishing required. Turkeys' legs are prepared exactly the same way, only they should be broiled six minutes on each side instead of four, and served with any desired sauce or garnishing. 767. Chicken Livers Stewed in Madeira Wine.— Cut away the gall from a pint of chicken livers, dry them well with a cloth, then fry them in a sautoire with one ounce of butter, on a brisk fire, for five minutes. Season with a pinch of salt, and half a pinch of pepper, add half a glass of Madeira wine, reduce for one minute, then moisten slightly with about half a pint of Espagnole sauce (No. 151). Cook again for three minutes, then add half an ounce of good butter, and the juice of half a lemon

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