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No 127 Minuta di Fegatini (Ragout of Fowls' Livers)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Fowls' or turkeys' livers, flour, butter, parsley,
onions, salt, pepper, stock, Chablis.
Cut the livers in half, flour them, and fry lightly in butter with
chopped parsley, very little chopped onion, salt and pepper, then
add a quarter pint of boiling stock and half a glass of Chablis,
and cook until the sauce is somewhat reduced. You can also cook
the livers simply in good meat gravy, but in this case they should
not be floured. Serve with a border of macaroni (No. 183), or
Risotto (No. 190), or Polenta (No. 187).

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