Creamed Chicken Livers with Mushrooms a la Fanchonette

Ingredients

• Cook chicken livers
• in butter
• sherry
• pepper
• salt
• one tablespoon flour
• half cup milk
• some of the mushroom stock
• some mushrooms that have been cooked
• little fanchonette baskets made from pastry
• garnish with parsley

Method

1. 1

   Cook chicken livers in butter, sherry, pepper, and salt.

2. 2

   Remove livers, add flour, milk, and mushroom stock to the pan, beat well.

3. 3

   Add diced livers and cooked mushrooms.

4. 4

   Fill pastry baskets and garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 306. The excerpt below is the record exactly as published.

Creamed Chicken Livers with Mushrooms a la Fanchonette Foies de Poulet a la Creme aux Champignons a la Fanchonette Cook chicken livers in butter, sherry, pepper, and salt — well covered. Remove the chicken livers, put one tablespoon flour in the pan, half cup milk, and some of the mushroom stock; beat well; add the livers (cut in dices) and some mushrooms that have been cooked in water, sherry, pepper, and salt and cut the same way. Have little fanchonette baskets made from pastry; bake and fill. Arrange on a paper doily on a platter with a handle of pastry in each. Garnish with parsley

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