A very quick-to-make and deliciously light dish, this Spanish chicken liver casserole is excellent served for lunch or dinner with rice and French beans.
4 oz. butter
2 garlic cloves, crushed
4 medium-sized onions, thinly sliced I2 lb. chicken livers
1 teaspoon salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon chopped fresh sage
12 oz. mushrooms, wiped clean and sliced
2 oz. flour
4 fl. oz. chicken stock
4 fl. oz. Madeira
1 teaspoon lemon juice
2 hard-boiled eggs, finely chopped
In a large, deep-sided frying-pan, melt half the butter over moderate heat. When the foam subsides, add the garlic and onions and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the chicken livers, salt, pepper, bay leaves and sage and fry, stirring constantly, for 5 minutes. Add the mushrooms and fry, stirring occasionally, for a further 3 minutes. Remove the pan from the heat and set aside.
In a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, Madeira and lemon juice, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Remove the pan from the heat and pour the sauce over the chicken liver mixture. Stir with a wooden spoon until the livers are well coated with the sauce.
Return the pan to moderate heat and cook, stirring occasionally, for 5 minutes. Remove and discard the bay leaves and pour the mixture into a warmed serving dish. Sprinkle over the chopped eggs and serve at once.