Lynn's
New
Orleans
Livers
2 dozen chicken livers
1/4 pound butter
1/4 cup diced onions
1/4 cup diced celery
1/4 cup sliced green onions
1 tablespoon diced garlic
1 bay leaf
1 pinch file powder
1 pinch dry thyme
1 pinch basil
2 ounces brandy
1 cup veal demi-glace
Salt and cracked black pepper to taste
2 tablespoons finely chopped parsley
In a heavy bottom saute pan, melt butter over medium high heat. Saute 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 saute
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 rice.
Fear is an
insidious virus. Given a breeding place in our minds it will eat away our spirit
and block the forward path of our endeavors.