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Chicken Livers in Soup Sauce Recipe

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This recipe for Chicken Livers in Soup Sauce, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Friday, July 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. chicken livers
Butter enough to fry them
Salt to taste
1 medium onion, minced
1/2 c. celery, finely diced
1 can undiluted cream of chicken or cream of mushroom soup
1/2 c. milk (more for thinner sauce, less for thicker sauce)

Directions:
Directions:
Cook livers in butter until browned & well done, salting them lightly during cooking. Add onion & celery & cook 2 - 3 minutes. Add soup & milk, heating nicely but not excessively. Serve on rice or toast.

Preparation Time:
Preparation Time:
Brief.
Personal Notes:
Personal Notes:
A lovely young woman from Cleveland who rented a room in Marie Thompson Conant's barn half of our Topsham house taught us all this recipe. It's utterly simple and quick to make but has an outstandingly pleasant flavor, provided you like chicken livers. The onions and celery should still be slightly crunchy.

 

 

 

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