LIVER AND PARSLEY SAUCE FOR POULTRY

Author: Top of the Rock Astronaut / Labels: , ,

INGREDIENTS.--The liver of a fowl, one tablespoonful of minced parsley, 1/2 pint of melted butter.

Mode.--Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon; add this, with the minced liver, to 1/2 pint of smoothly-made melted butter; let it just boil; when serve.

Time.--1 minute to simmer.

Sufficient for a pair of small fowls.

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