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Chicken Livers Saute with Madeira

Remove the gall bags from fifteen very fresh chicken livers, thoroughly wipe, place on a plate, season with a teaspoon salt, half teaspoon pepper, and turn well in seasoning. Heat a tablespoon melted butter in frying pan, arrange the livers in one beside another, and briskly cook for three minutes on each side. Pour in three tablespoons sherry and boil for five minutes, then add a good gill demi-glace, lightly mix and briskly cook for six minutes, dress on a deep dish, sprinkle a little chopped parsley over and serve.