Mancook
03-15-2008, 07:33 AM
½ kilo tenderloin
6 to 8 chicken livers
1 7 oz can mushrooms
1 small can sweet peas
4 Vienna sausages
¾ cup bouillon
2 tbsp cherry
1 tbsp flour
1 small onion, chopped
Butter for frying
Salt and pepper, to taste
Brown chicken livers from butter remove from the pan and set aside. Sauté onion in butter, fry about 2 minutes, and then add the sliced sausages. Remove the pan from fire, add flour and slowly stir in bouillon. Return the pan to fire, let the mixture boil, stirring constantly, and then add livers, sherry, peas and mushrooms; simmer for a few minutes. Cut tenderloin about 1 inch thick slices and brown in hot butter in a separate pan. Sprinkle with salt and pepper. Arrange slices on a serving platter and pour the sauce over them. Garnish with triangle pieces of fried bread.
6 to 8 chicken livers
1 7 oz can mushrooms
1 small can sweet peas
4 Vienna sausages
¾ cup bouillon
2 tbsp cherry
1 tbsp flour
1 small onion, chopped
Butter for frying
Salt and pepper, to taste
Brown chicken livers from butter remove from the pan and set aside. Sauté onion in butter, fry about 2 minutes, and then add the sliced sausages. Remove the pan from fire, add flour and slowly stir in bouillon. Return the pan to fire, let the mixture boil, stirring constantly, and then add livers, sherry, peas and mushrooms; simmer for a few minutes. Cut tenderloin about 1 inch thick slices and brown in hot butter in a separate pan. Sprinkle with salt and pepper. Arrange slices on a serving platter and pour the sauce over them. Garnish with triangle pieces of fried bread.