Chicken Liver Scottsdale

By

Great Aunt Bessie Jansen's Recipe

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  • 4
  • Average
  • 20 mins
  • 20 mins
  • Average budget

Ingredients

  • 3 Tbs Rum
  • 6 Tbs butter
  • 1 1/2 lbs chicken livers
  • 2 tsp molasses
  • 4 tsp Dijon mustard
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup brandy
  • 2 Tbs chopped parsley

Preparation

Step 1

Sauté liver in butter til brown. Stir in molasses, mustard, salt and pepper. Combine Rum and Brandy; add 1/2 to liver. Heat to boiling, stirring, sprinkle with parsley. Warm remaining liquor, pour over livers and ignite. Serve over rice.

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