Preparation time: 30 min.
Baking time: 20-30 min.
Oven temperature: 350°F
Chicken is still a favorite economy meal. But, what do you do with the livers? Rather than ignoring their delectable potential, freeze the liver from 3 to 4 chickens until you have enough to make this dish.
For 4 servings you will need:
1 cup (about 8 oz.) chicken livers
2 Tbsp. Madeira, sherry or 1 tsp. lemon juice
4 Tbsp. butter or margarine
4 Tbsp. all-purpose flour
½ cup undiluted chicken broth
½ cup milk
1 tsp. dried thyme leaves
¼ tsp. salt
Butter and bread crumbs for baking dishes
Tomato Bearnaise (recipe follows)
Parsley and tomato wedges for garnish
Tomato Bearnaise: Into blender or food processor with steel blade, place 3 egg yolks, ¼ cup fresh lemon juice, 1 tsp. dried tarragon leaves and 3 Tbsp. tomato paste. Process until blended. While blender or processor is on, slowly add ¾ cup hot melted butter or margarine. The sauceauceauce will be thin while hot, but it will thicken as it cools.
- Clean chicken livers, removing any fat, tendons, or discolored portions. Place into a blender or food processor with steel blade in place. Process until smooth. Add eggs. Madeira or lemon juice. Set aside.
- In saucepan, melt butter. Blend in flour. Cook 1 min. Slowly add chicken broth and milk. Cook until very thick and smooth. Add the thyme and salt.
- Blend sauce into chicken liver mixture. Press mixture through strainer and divide among 4 custard cups that have been buttered and sprinkled with crumbs.
- Place cups into shallow pan with 1-inch boiling water. Bake at 350°F for 20 to 30 min. or just until a knife inserted in the center of a custard comes out clean.
- Meanwhile, prepare Tomato Bearnaise.
- To serve, unfold timbales onto individual serving dishes. Spoon on the sauce and sprinkle with chopped chives. Garnish with parsley and tomato wedges. Serve hot.
MCMLXXIV MY GREAT RECIPES. ALL RIGHTS RESERVED. PRINTED IN HOLLAND.