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Stuffed Chicken Livers on Artichokes a la Gimo
From The Swedish, French, American cook book, 1918
Serves 4
Serve with truffle, supreme, or mushroom sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 304. The excerpt below is the record exactly as published.
Stuffed Chicken Livers on Artichokes a la Gimo Foies de Poulets farcis aux Artichauts, a la Gimo Select nice chicken livers; wash well (see that they are free from gall); put in a frying pan with butter, pepper, salt, onions, and sherry
Cook this with the app: pantry check, scaling, and the assistant.