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Ingredients
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- 3 large Old Potatoes
- 250g Chicken Livers
- 90g Butter
- 125g sliced Mushrooms
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- 3/4 cup Dry White Wine
- Salt and Pepper to taste
- 3/4 cup Cream
- Chopped Parsley
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You will need
A frying pan, a bowl, a slotted spoon, a sharp knife and a spoon
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Directions
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- Scrub and dry the potatoes and place them on the centre shelf of a preheated moderate oven (180 c)
- Bake for 20 minutes
- Stick with a fork to release the steam and continue to bake until tender, about a further 40 minutes
- Trim the membrane from the livers and cut out any discoloured sections
- Cut in halves and dry with a paper towel or a clean tea towel
- Fry in the butter over a medium high heat until lightly browned
- Remove with a slotted spoon and place in a bowl
- Slice mushrooms and fry gently for a few minutes until softish
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- Remove with a slotted spoon and add to the livers
- Pour the wine into the frying pan and cook for a minute making sure to get the brown bits off the bottom
- Add the cream and reduce the heat to low and simmer for a few minutes seasoning to taste
- When the potatoes are cooked cut them in halves lengthways and scoop out the potato leaving about a 1 cm shell
- Dice the scooped potato and add to the mushroom and livers
- Fill the shells with this mixture and return to the oven for about five minutes
- Spoon the sauce over and garnish with the parsley
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