Sauteed Chicken Livers with Savory Rice

Makes: 10 portions. Cooking time: 10 minutes.


— 1 kg chicken livers (gall bladder removed, cut in half and trimmed)
— ½ dl melted butter or oil
— seasoning
— 6 dl madeira sauce
— 500 grams savory rice


(1) Heat a thick bottomed shallow sided pan and add the oil or melted butter to a depth of not more than 5 mm.

(2) Season and add the liver pieces. Quickly shallow fry, keeping them on the underdone side. Drain in a colander and return to the saucepan.

(3) Add sufficient of the sauce to moisten the livers and season to taste. Do not boil.

(4) Place the savory rice in an earthenware dish, slightly dome shape, making an indentation in its center. Fill with the livers and its sauce. Pour a thread of sauce around the outer edges of the rice, and serve with the remainder of the sauce separately.

A savarin mould can be filled with the savory rice, turned out onto a service dish and the center filled with the livers and some of the sauce. Alternatively, a basin may be used for moulding the rice: the basin is lined with the savoury rice, filled with the livers and some of the sauce, sealed with more rice and turned out onto the service dish surrounded with a thread of madeira sauce.