1 lb chicken livers
1 medium-sized onion, chopped
1 tbsp flour juice of 1/2 lemon
2 tbsp cream
2 tbsp butter
1 tsp paprika
1 cup beer salt and pepper to taste
Directions
Saute halved livers in butter about 3 minutes. Saute onion until
soft. Stir in paprika and flour. Add beer gradually, then the lemon
juice. Season to taste and add cream. Simmer for 4 minutes. Serve on
toast or rice. Serves 4. From: Earl Shelsby Date: 10-09-93
Servings: 1 servings
Chicken Livers Paprika Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Written recipes as an idea can be tracked way back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these ancient records were just very simple hieroglyphic or cunieform instructions for food preparation.
Continuing our culinary historical journey, we have some interesting books published in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian curry that appears on menues today, but rather accounts of the types of meals enjoyed by the rich and wealthy people of that time. When we get to the twentieth century, recipe books were greatly in demand as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Chicken Livers Paprika recipe.
