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LOCATION: Recipes >> Variety Meats >> Chicken Livers 10

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Chicken Livers

Saute the livers in butter with a finely-chopped onion. Don't cook
too long - the livers can still have a touch of pink.

Add a good dash or two of brandy (who measures!), and swirl it
around to collect the pan juices. Finish the sauce with several
tablespoons of thickened cream (or double cream), and season with
salt and fresh-ground pepper to taste. You may also like to add
some fresh herbs - basil or oregano.

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