quickly made stuffing for poultry or game with a delicate flavour, it is also delicious when used as a stuffing for vegetables, such as aubergine .
1 oz. butter
1 small onion, finely chopped
6 oz. chicken livers, trimmed
3 oz. sausage meat
1 hard-boiled egg, finely chopped
½ teaspoon finely chopped fresh basil, or
½ teaspoon dried basil
1 teaspoon finely chopped fresh parsley
2- small egg, lightly beaten
½ teaspoon salt
1 teaspoon black pepper
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion. Cook for 6 to 8 minutes, stirring occasionally, or until the onion is golden brown. With a slotted spoon, transfer the onion to a medium- sized bowl.
Add the chicken livers to the pan and cook, stirring constantly, for 4 to 5 minutes, or until they are lightly browned.
With a slotted spoon, transfer the livers to a chopping board. Chop the livers as finely as possible and add to the onion.
Add the sausage meat, egg and herbs. Using a wooden spoon, beat the mixture well until it is thoroughly blended. Stir in the beaten egg and season with the salt and pepper.
The stuffing is now ready to use.