Hotchpotch of chicken livers
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- A)
- 600 grams chicken livers cleaned, de-nerved and cut in large pieces
- 6 large sage leaves
- 3-4 spoons olive oil
- salt and pepper
- B)
- a blend of:
6 egg yolks (put the whites to one side)
2 cloves of garlic
10 sage leaves
a pinch of fennel seeds
2 crumbled bay leaves
a pinch of pepper and of fin erbe
10 juniper berries
the rind (yellow only) of 1 lemon and the juice of 2 lemons
salt
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In a capacious pan put the oil, livers and sage from A), fry
over high heat for 4-5 minutes stirring continually. When the livers have
lightened on the outside but are still red inside add the blend of ingredients
in B) and cook over high heat for 5-6 minutes or until the egg and lemon
sauce has taken on a certain consistency and become compact in a type of
omelette (the hotchpotch) quite thick and consistent. It is served with
boiled french beans tossed in oil and lemon. |
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