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Chicken liver Ragout

Cook time: 0 min.
Servings: 2 portion(s)

Ingredients for Chicken liver Ragout

Potatoes (preferably new)
a littleMargarine and frying in
0.5dlWheat flour
2.5dlWhipped cream
300gChicken liver

Instructions for Chicken liver Ragout

To prepare the Chicken liver Ragout recipe, please follow these instructions:

Put a freezer bag and put the flour in. Put the chicken liver in and shake the bag well so the liver is covered with flour. Take the liver out of the bag and wrap it in a thickened pot of margarine. When the liver is switched the cream is added and the dish is allowed to boil. Water is added to the desired amount of sauce, and the dish is leveled and tastes with salt and pepper.

You may use more fat-rich flies than cream 38%, but a 9% is too sweet. You can also use the dish as a night meal. Then use twice as much chicken liver and no water but only a quarter of whip and let it boil until the liquid is closest away and place it on four pieces of roasted french bread.