No. 2367
Chicken Livers Surtout with Mushrooms or in Rice Border with Curry
Surtout de Foies de Volaille aux Champignons ou en Bordure de Riz au Kari
Cover the middle of a dish with a three-quarters of an inch thick layer of foies-gras forcemeat (No. 78) and poach in a slack oven. Fry some chicken livers in butter with a little blanched shallot and half as much minced mushrooms as there are livers; season with salt and pepper and dilute with Madeira sauce (No. 492). Dress these livers on the forcemeat surtout and sprinkle chopped parsley over; serve very hot.
In a Rice Border with Curry.—Make an Indian rice (No. 1872) border, dress on a hot dish and fill the center with fried chicken livers the same as the above, adding some curry powder.