Chicken Livers New Orleans
- 2 dozen chicken livers
- 1/4 pound butter
- 1/4 cup diced
- 1/4 cup diced celery
- 1/4 cup sliced green onions
tablespoon diced garlic
- 1 bay leaf
- 1 pinch file powder
- 1 pinch dry
- 1 pinch basil
- 2 ounces brandy
- 1 cup veal demi-glace
and cracked black pepper to taste
- 2 tablespoons finely chopped parsley
- In a heavy bottom sauté pan, melt butter over medium high heat.
- Sauté chicken
livers until brown on all sides, approximately five minutes.
- Add onions,
celery, green onions, garlic, bay leaf, file powder, thyme and basil.
- Continue to sauté until vegetables are wilted, about three to five
minutes. Deglaze pan with brandy and add veal demi-glace.
- Bring to a
slight boil, reduce heat to simmer and cook an additional five minutes.
- Season to taste using salt and cracked black pepper.
- Remove from heat and
add finely chopped parsley for color.
- Serve four pieces of liver covered
with sauce in au gratin dish, or over toast points or long grain and wild
This recipe dates back to the early 1900's and
today is still a favorite in the city of New Orleans.
Source: Sunday Dinner
Cajun Recipes Cajun and Creole Recipes