Recipes > Meat > Chicken > Chicken Livers > Chicken Livers With Madeira

Chicken Livers With Madeira


  • 1 tablespoonful of butter
  • chicken livers
  • 1 tablespoonful of flour
  • 1 cupful of stock
  • few drops of kitchen bouquet
  • 1/2 cupful of Madeira
  • a few stoned olives
  • salt
  • pepper
  • paprica


Put the butter in the chafing-dish; add the livers cut into pieces; cook them directly over the flame, turning them constantly, and dredge them while cooking with the flour. It will take about five minutes to cook them; add the stock, and kitchen bouquet. Then place the pan in the double pan containing water already hot; add to the livers the Madeira and olives; season with salt, pepper, and paprica after the wine is in; cover and let it simmer for ten minutes. Serve with croutons.


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The Century Cook Book (1901).

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