Chicken Liver Crepes in Madeira Sauce
Print This Recipe
INGREDIENTS 1 tablespoon butter plus 1 tablespoon butter for sauce
2 pounds chicken livers
4 shallots or 1 small onion, finely chopped
1 teaspoon paprika
2 tablespoons flour
1/4 cup chicken stock or chicken broth
1/4 cup whipping cream
2 tablespoons MadeiraHeat the butter until foaming. Add the shallots or onion and cook until softened. Wash and cut the chicken livers in half. Add the livers to the pan. Cook until lightly browned but still soft and tender. Remove the livers and onion from the pan.
In a clean saucepan melt the remaining 1 tablespoon of butter and add the paprika and flour. Add the juices from the chicken livers, the stock, cream, and finally the Madeira. Cook over a moderate heat until thickened, stirring with a wire whisk.
Add 3 tablespoons of the sauce to the chicken livers and shallots. Fill each crepe with 2 tablespoons of the chicken livers. Roll or fold the crepes.
Place in a buttered ovenproof pan and heat in a preheated 400 degree oven for 15 minutes. Pour the rest of the sauce over the crepes before serving. Sprinkle with finely chopped parsley.
Makes 8 crepes