Martha's Vineyard Cookbook by Jean Stewart Wexler & JEAN STEWART WEXLER

Author:Jean Stewart Wexler & JEAN STEWART WEXLER
Language: eng
Format: epub
ISBN: 9781461748519
Publisher: Globe Pequot

Chicken Livers with Sherry and Cream

Featured at Louise Tate King’s former restaurant, this recipe is useful because it is simple to prepare and it can be made an hour or so before dinner.

1 pound chicken livers, preferably fresh

Flour

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons butter

2 tablespoons vegetable oil

½ pound fresh, firm mushrooms, sliced

1 tablespoon flour

¼ cup dry sherry

¼ cup chicken stock (canned chicken broth may be substituted)

½ cup cream

½ teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme)

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