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Old 12-03-2010, 02:01 PM   #11
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Quote:
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This ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
?
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Old 12-03-2010, 02:16 PM   #12
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?
It means I agree with the ideas mentioned above (^^^^^) in Miss Connie's post!!!
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Old 12-03-2010, 02:17 PM   #13
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Okay. Thanks.
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Old 12-03-2010, 02:19 PM   #14
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No problem........
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Old 12-03-2010, 08:50 PM   #15
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Saute garlic and shallots in olive oil. Add floured livers and brown on all sides. Add mushrooms and continue to cookd for a couple of minutes. . Deglaze pan with sherry, add demi glace, reduce, scraping all cooked on bits off of bottom of pan. Add cream, coarse black pepper, parsley, fresh thyme...reduce. Serve on thick slices of toasted bread with more fresh parsley...
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Old 12-03-2010, 10:14 PM   #16
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Saute garlic and shallots in olive oil. Add floured livers and brown on all sides. Add mushrooms and continue to cookd for a couple of minutes. . Deglaze pan with sherry, add demi glace, reduce, scraping all cooked on bits off of bottom of pan. Add cream, coarse black pepper, parsley, fresh thyme...reduce. Serve on thick slices of toasted bread with more fresh parsley...

my goodness that sounds good. will try it, might be a nice change from just fried ones.
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Old 12-03-2010, 10:18 PM   #17
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Originally Posted by Rocklobster View Post
Saute garlic and shallots in olive oil. Add floured livers and brown on all sides. Add mushrooms and continue to cookd for a couple of minutes. . Deglaze pan with sherry, add demi glace, reduce, scraping all cooked on bits off of bottom of pan. Add cream, coarse black pepper, parsley, fresh thyme...reduce. Serve on thick slices of toasted bread with more fresh parsley...
Demi glace? Oh dear, isn't that a lot of work to make? I have read about it, but I'm intimidated.
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Old 12-03-2010, 10:26 PM   #18
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The fun thing about Rumaki is that you can do it with or without the liver. DH LOVES chicken livers (sauted or in Rumaki) and I don't so it's a dish we can compromise on ...
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Old 12-03-2010, 11:19 PM   #19
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I also love them saute in butter with onions then take take bread or a even a hot dogs roll -buttered then put in the liver and onions - Yea I know butter overload but I only have it maybe 2 times a year . While eating it the butter is melting - mmmm -- yummy -- Maybe time to have it again.
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Old 12-03-2010, 11:23 PM   #20
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Originally Posted by Rocklobster View Post
Saute garlic and shallots in olive oil. Add floured livers and brown on all sides. Add mushrooms and continue to cookd for a couple of minutes. . Deglaze pan with sherry, add demi glace, reduce, scraping all cooked on bits off of bottom of pan. Add cream, coarse black pepper, parsley, fresh thyme...reduce. Serve on thick slices of toasted bread with more fresh parsley...
I named this "Chicken Livers a la Roch" when I copied and pasted it, unless you have a different name for it!
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