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Chicken Livers Sauteed With Apples and Onion Rings

I am a liver lover.  It cannot be denied.  And this was a real treat.  I REALLY enjoyed it.  Lucy, my desk mate, loves liver too and I might beg her to cook me some at some point.  I am a bit pernickety about it and probably waste half as much as I keep when I try and chop out all the little bits I don’t like the look of.  I get the feeling that Lucy would slap it ALL in the pan, no mucking about.

I cooked more than I needed though.  What can I do with left-over liver?

Recipe from: A Treasury of Great Recipes.  Vincent called Luchow’s “one of the best restaurants in the world” and said, “the special delights at Luchow’s go on forever” but alas, the restaurant went out of business in the mid 1980s.  Another one bites the dust.

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About jennyhammerton

I am a film archivist living in London, making film star fodder and writing about the stars and their recipes in my spare time. This blog will record my attempts to make a Vincent Price dish once a week during the Vincentennial. I'm aiming to celebrate the joy of cooking Vincent Price brought to the world through his cookbooks, sound recordings and television series. My main website is at www.silverscreensuppers.com - this site records my attempts to cook the favourite dishes of the greatest film stars of Hollywood's Golden Era - 5 years and counting!

2 responses to “Chicken Livers Sauteed With Apples and Onion Rings

  1. Lauren

    I like chicken livers, too. I wonder if you could chop up the leftovers and use them in Vincent’s bolognese?

  2. I had them next day with some of the rice left over from my Clara Bow Chicken Chartreuse. Mmmmmmm xx

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