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- A few pounds of chicken livers.
- A little salt
- A few onions
- Olive oil for sauteeing
- Freshly ground black pepper
- Broil the livers for a few minutes on each side with a little salt.
- Separate into lobes.
- Slice the onions and brown them in some of the oil.
- Add the livers, some more oil (if necessary), and the black pepper.
- Sautee for 10 minutes or so.
- Serve with rice or rye bread, or heaped up on pineapple rings as an appetizer for a festive meal.
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