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Livers Sauté Parisienne (M, TNT)
Source: Nanny
Serves: 8

1/3 cup shortening
3 medium onions, chopped fine
2 celery stalks, diced fine
1 pound mushrooms, sliced
1 pound chicken livers, broiled (kashered)
1 tsp. salt
Dash black pepper
1 can peas, liquid reserved
2 tablespoons cornstarch
1 tablespoon parsley, chopped plus additional for garnish

In 1/3 cup shortening, sauté 3 medium onions, cut very fine and 2 whole pieces of celery, diced fine. Sauté until onions are transparent, then add mushrooms and sauté until soft. Add livers, cut into pieces. Cook for 10 minutes, keep stirring. Add salt and pepper.

Drain 1 can peas, reserving liquid. Add cold water to pea broth to measure 2 cups; into this, stir 2 tablespoons cornstarch. Stir until dissolved. Now pour this into mixture. When thick, stir in 1 tablespoon chopped fresh parsley (or dried). Add the peas. Stir gently over low heat until peas are heated through.

Serve in pastry shells on toasted triangles or in scooped out rolls. Can be served with rice or egg barley. Garnish with a spray of fresh parsley.

Posted by Marla Lemonik

Nutritional Info Per Serving: N/A