Ingredients:
Fowls’ or turkeys’ livers
flour
butter
parsley
onions
salt
pepper
stock
Chablis

Cut the livers in half, flour them, and fry lightly in butter with chopped parsley, very little chopped onion, salt and pepper, then add a quarter pint of boiling stock and half a glass of Chablis, and cook until the sauce is somewhat reduced. You can also cookthe livers simply in good meat gravy, but in this case they should not be floured. Serve with a border of macaroni, or Risotto, or Polenta.

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