Cheap and widely available, chicken livers, eggs and onions in a creamy sauce can be served with toast as an appetizer for 8 or with fluffy rice as a main course.
ingredients
serves 4
1/4 cup butter
2 onions, thinly sliced and separated into rings
12 chicken livers, cut into 1 inch strips
1 cup thin cream
2 hard-boiled eggs, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
method
1. In a deep, medium-sized frying-pan, melt half of the butter over moderate heat. Fry the onion rings for 6 - 8 minutes, or until they are golden brown.
2. With a slotted spoon, transfer the onions from the pan to a large plate and set aside.
3. Fry the chicken liver strips for 4-5 minutes, adding more butter if necessary.
4. With a slotted spoon, transfer the livers from the pan and mix with the onions.
5. Add the remaining butter to the skillet and melt it over low heat. Add the cream, livers, onions, eggs, salt, pepper and paprika.
6. Cook, stirring briskly, for 4-5 minutes but do not let the mixture boil.
7. Turn the mixture into a warmed serving dish or spoon it on to hot toast.
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more information
Cooking time: 30 minutes
