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Chicken Livers Sautéd

  • 3 Tbsp butter or butter and bacon fat
  • 6 livers
  • 1 tsp onion juice
  • 2 Tbsp flour
  • 1 cup stock
  • 1 tsp lemon juice
  • Seasoning
Melt the butter and cook the livers and onion juice in it for 3 minutes (be patient, you rascal). Add the flour, stir smoothly, and pour in the stock. Bring to the boiling point. Cook 2 minutes (be patient, you rascal). Season. Serve at once or the livers will become tough.
Submitted by Tess M Mar 15, 2010 15 min 30 min 45 min


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