3/4 lb livers, chicken
4 oz mushrooms, sliced, drained
1 medium onion, chopped
3/4 cup vermouth
1/2 tsp rosemary, dried, crushed
1/4 tsp thyme, whole, dried
1 tsp salt
3/4 cup sour cream
1 noodles, hot cooked
Directions
Combine first 7 ingredients in a medium saucepan; bring to a boil.
Reduce heat and simmer, covered 20 minutes. Stir in sour cream; cook
over medium heat, stirring constantly, until thoroughly heated. Serve
over hot cooked noodles.
Servings: 4 servings
Chicken Livers Stroganoff Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Russian
The History of Recipes
We are able to track the history of `recipes` back into the far past, certainly as far back into history as the early Egyptians, and maybe further still. Having said that, mostly, these old cookbooks were just primitive pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. Additionally, he tells us how the ancient cooks made use of many different spices, including a few you will know such as thyme, fennel and dill. Moving our culinary historical trip onwards, we have two recipe books which were published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like parsley, basil and rosemary. These new spices and herbs was responsible for a surge in recipe books, most of which still exist in private cookery archives. The TV revolution brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chicken Livers Stroganoff recipe.
