Chicken Liver Croustades Recipe

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Chicken Liver Croustades Recipe

(Combination of mustard and garlic flavors the filling of chicken livers and

brandy sauce on the crisp bread cases in which it is served)

Ingredients:  Serves 4, Oven: Preheated to 200°C

½ oz (15 g) polyunsaturated margarine

1 level teaspoon whole-grain mustard

1 small clove garlic, peeled and crushed

4 slices wholemeal bread, ¼ inch (6 mm) thick, crusts removed

8 oz (225 g) chicken livers, trimmed, rinsed and patted dry, and cut into cubes

2 level teaspoons plain (all-purpose) flour

3 tablespoons brandy or dry sherry

¼ pint (150 ml) chicken stock

2 level tablespoons snipped chives

Freshly ground black pepper

Oak-leaf lettuce, thinly sliced celery and snipped chives to garnish

 

Method:

Mix the margarine with the mustard and garlic, and set aside.  Roll the bread with a rolling pin until its thickness is about halved.  Trim each slice into a neat square and use half the mustard mixture to spread thinly on one side of the slices.  Gently press the bread slices, mustard side up, into four deep patty tins about 3½inch (90mm) in diameter.  Cook on a baking tray in the preheated oven for about 15 minutes, or until the croustades are golden brown and crisp.  Meanwhile, heat the remaining mustard mixture in a nonstick frying pan and cook the chicken livers in it over a moderate heat, stirring frequently, for 2-3 minutes or until lightly browned.  Mix the flour into the livers and cook for 1 minute.  Pour in the brandy or sherry, and boil for 1 minute until almost evaporated.  Gradually stir in the stock and bring to the boil.  Turn down the heat and simmer, uncovered, for 2-3 minutes until the sauce thickens.  Scatter in the chives and season with pepper.  Turn the croustades out of the patty tins and set them on individual plates.  Divide the chicken liver sauce between them, garnish with the lettuce leaves and celery and sprinkle with the chives.  Serve at once while hot.

 

Nutrient Value Per Serving:

200 calories

8 g total fat (2 g saturated fat)

17 g carbohydrates

2 g fiber

270 mg sodium

 

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