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Chicken Liver Boats Recipe

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This recipe for Chicken Liver Boats is from Delese Stiles Preserved Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1/4 cup butter or margarine, melted
1/3 cup chopped carrots
¼ chopped shallots
2 T. chopped parsley
2 cloves garlic, crushed
1/2 t. dried marjoram
½ t. thyme leaves
¼ cup flour
1½ cups beef bouillon
½ cup Burgundy wine (optional) or ½ cup additional bouillon
Filling:
2 T. butter or margarine
1½ lbs. chicken livers, halved
¼ lb. small whole mushrooms
12 pearl onions, parboiled
3 carrots, 1-in. pieces, parboiled
Rolls:
¼ cup butter or margarine
3 cloves garlic, crushed
6 hard rolls
Directions:
Directions:
Sauce: In 2 T. butter or margarine, sauté` carrots, shallots, parsley, garlic, marjoram, and thyme until tender. Add remaining butter and stir in flour. Cook 1 minute. Gradually add bouillon and wine (optional), stirring until mixture thickens and boils for one minute. Reduce heat; cover and simmer for 30 minutes.

Filling: Heat butter or margarine in a medium skillet. Sauté` chicken livers and mushrooms until brown. Add to sauce 15 minutes before end of cooking, alone with onion and carrots.

Rolls: Preheat oven to 400*. Melt butter or margarine with garlic. Slice tops off rolls and hollow out. Brush inside of rolls and tops with butter and bake for 10 minutes. Fill with chicken livers and garnish with watercress.
Number Of Servings:
Number Of Servings:
6

 

 

 

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