Peel and chop the shallots and garlic clove into small cubes.
2. rinse and dry the chicken livers, season and fry in olive oil in batches. Remove and keep warm.
3. sauté shallots and garlic in the frying fat, add sherry. Add bay spice and rosemary and simmer. Pour in clear soup and reduce. Add butter and chicken liver again. Cook for a few minutes and add the parsley.
Related Recipes:
Fried Scallops with Fennel – *(*) Roasted scallops with fennel and spinach pesto sauce. Rinse fennel, cut greens into small pieces and keep...
Lamb and Maroni Ragout with Pumpkin and Spelt RisottoFor the lamb-maroni ragout with pumpkin-spelt risotto, first prepare the risotto. Peel the shallots and...
Cold Passion Fruit and Carrot Soup with Poultry Chili BallsThe soup is cooked and pureed with potatoes, carrot juice and vegetable stock, among others. The poultry...
Chicken Breast in Chili Varnish with Spicy Pumpkin VegetablesPeel and dice the onions. Peel tomatoes, quarter, remove seeds and finely dice. Heat olive oil in a saucepan...
Cerkez Tavugu – Circassian ChickenTo poach the chicken, bring water to a boil, pour in the chicken, vegetables, parsley and long grain rice...
Chicken Breast with Mushroom Farce in Port Wine SauceSeason the chicken breast with salt and pepper and fry briefly in butter on both sides. Clean the mushrooms...
Curry Chicken with BananaCook the long grain rice in water with the halved onion according to the instructions on the package. Cut the...
Veal Liver with Oriental SpicesCut mint leaves into very small pieces and mix with yogurt, lemon zest and 1 pinch of salt. Quarter red...
Wan-Tans with ChickenGarlic, chicken, mushrooms, shallots, mushroom ketchup or possibly fish sauce and the cilantro in a hand mixer...
Calf’s Liver with Lavender Flowers and Grape SauceCut the grapes in half and remove the seeds. According to the rules of “Grande Cuisine” you could...