I mentioned before that my husband gave me a lot of cookbooks for Christmas. I think the nicest one is a 1947 edition of the Cordon Bleu Cook Book by Dione Lucas. It has an interesting introduction in which she talks about the school and her restaurants. A majority of the recipe titles are French with the English title underneath. I have to admit that there really isn't any recipes that I would be likely to make, but it is interesting to read. I found a recipe for Chicken Liver Sauce for Spaghetti and was remembering that The Old Spaghetti Factory Restaurant used to serve that many years ago. The last time we went there before our local one closed I noticed it was no longer on the menu.
Chicken Liver Sauce for Spaghetti
12 chicken livers
6 tablespoon butter
4 finely chopped cloves garlic
2 large, finely chopped onions
8 chopped mushrooms
salt and pepper
1 pinch dry mustard
5 skinned, coarsely chopped tomatoes
1 tablespoon flour
12 teaspoon meat glaze
3 tablespoons tomato paste
1/4 cup stock
2 tablespoons chopped, mixed fresh herbs
1 bowl grated cheese
Brown the chicken livers very quickly in a little hot butter and remove. Place in the pan the remaining butter and the garlic; cook for 1 minute. Add the onions and cook fairly quickly until they begin to brown. Add the Mushrooms and cook slowly for 5 to 6 minutes. Add salt, pepper, a little dry mustard and tomatoes; cook for 2 minutes. Remove from the fire and add carefully the flour, meat glaze and tomato paste. Add the stock and stir over the fire until the mixture comes to a boil. Simmer slowly for 3 to 4 minutes. Add the herbs and the finely chopped chicken livers. Simmer for 2 minutes. Serve on cooked, well-drained spaghetti. Serve separately a bowl of grated cheese.
Chicken Liver Sauce for Spaghetti
12 chicken livers
6 tablespoon butter
4 finely chopped cloves garlic
2 large, finely chopped onions
8 chopped mushrooms
salt and pepper
1 pinch dry mustard
5 skinned, coarsely chopped tomatoes
1 tablespoon flour
12 teaspoon meat glaze
3 tablespoons tomato paste
1/4 cup stock
2 tablespoons chopped, mixed fresh herbs
1 bowl grated cheese
Brown the chicken livers very quickly in a little hot butter and remove. Place in the pan the remaining butter and the garlic; cook for 1 minute. Add the onions and cook fairly quickly until they begin to brown. Add the Mushrooms and cook slowly for 5 to 6 minutes. Add salt, pepper, a little dry mustard and tomatoes; cook for 2 minutes. Remove from the fire and add carefully the flour, meat glaze and tomato paste. Add the stock and stir over the fire until the mixture comes to a boil. Simmer slowly for 3 to 4 minutes. Add the herbs and the finely chopped chicken livers. Simmer for 2 minutes. Serve on cooked, well-drained spaghetti. Serve separately a bowl of grated cheese.
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