Minuta Di Fegatini Ragout Of Fowls' Livers Recipe

Ingredients: Fowls' or turkeys' livers, flour, butter, parsley, onions,

salt, pepper, stock, Chablis.



Cut the livers in half, flour them, and fry lightly in butter with

chopped parsley, very little chopped onion, salt and pepper, then add

a quarter pint of boiling stock and half a glass of Chablis, and cook

until the sauce is somewhat reduced. You can also cook the livers simply

in good meat gravy, but in this case they should not be floured. Serve

with a border of macaroni (No. 183), or Risotto (No. 190), or Polenta

(No. 187).

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