Mancook
03-15-2008, 07:24 AM
1 ½ pounds chicken liver
6 apples, peeled and sliced to 6 parts
¼ pound butter
4 tbsp sugar
1 ½ tsp salt
1 ½ tsp pepper
¼ cube bullion dissolved in ¼ cup of water
1 ½ tsp cornstarch
1 cup apple juice
2 tbsp currant jelly
1 tbsp lemon juice
Melt half of butter in skillet, add apples and sprinkle them with sugar. Cook over low heat for 10 minutes. Turn frequently but take care not to break the slices. Melt the remaining butter in another skillet and add livers and sauté for 5 minutes. Sprinkle salt and pepper, then add the stack and cook over the medium heat for 5 minutes.
Mix cornstarch and 2 tablespoon of apple juice together to form a paste. Add currant jelly and lemon juice and the remainder of apple juice and place in a sauce pan. Cook over low heat. Stir constantly over the mixture thickens. Place apples on a serving plate and arrange chicken livers over them. Serve sauce separately.
6 apples, peeled and sliced to 6 parts
¼ pound butter
4 tbsp sugar
1 ½ tsp salt
1 ½ tsp pepper
¼ cube bullion dissolved in ¼ cup of water
1 ½ tsp cornstarch
1 cup apple juice
2 tbsp currant jelly
1 tbsp lemon juice
Melt half of butter in skillet, add apples and sprinkle them with sugar. Cook over low heat for 10 minutes. Turn frequently but take care not to break the slices. Melt the remaining butter in another skillet and add livers and sauté for 5 minutes. Sprinkle salt and pepper, then add the stack and cook over the medium heat for 5 minutes.
Mix cornstarch and 2 tablespoon of apple juice together to form a paste. Add currant jelly and lemon juice and the remainder of apple juice and place in a sauce pan. Cook over low heat. Stir constantly over the mixture thickens. Place apples on a serving plate and arrange chicken livers over them. Serve sauce separately.