Chicken Livers with Curry (Adapted from 1896 Fanny Farmer cookbook) 1 lb chicken livers, rinsed and patted dry Flour for dredging 1 egg, lightly beaten Bread crumbs for dredging 3 Tbs butter 1/4 cup finely chopped onion 2 Tbs flour 1 Tbs curry powder 1 cup fresh or canned chicken stock Salt and freshly ground pepper to taste
Dip the livers into the flour, then the egg, then the bread crumbs to coat evenly. Melt the butter in a heavy skillet over moderate heat and saute the livers until they are firm and browned on all sided.
Remove from the pan and drain on paper towels. Add the onions to the fat remaining in the pan and cook for 5 minutes, until soft but not browned. Add the flour and the curry powder and stir to combine. Add the chicken stock and stir the sauce until it thickens. Season with salt and pepper. Spoon the sauce over the livers.
Serves 4.
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