Recipe - Chicken Liver And Lemon Pasta

1 Frisee lettuce; (curly
endive).
250 g Chicken liver.
1 Ready cut or sliced up smoked magret;
(fillet of breast of
; duck).
Mustard
2 tablespoon Vinegar.
6 tablespoon Groundnut oil.
Salt; pepper.

1 Fry the liver in a little oil in a frying pan over a medium heat
for 5 minutes, stirring to prevent it from burning.

2 Trim and wash the lettuce. Choose the most tender leaves. Prepare a
vinaigrette sauce by mixing together the mustard, vinegar, oil, salt
and pepper.

3 Toss the leaves in the vinaigrette. Serve the salad with the hot
chicken liver and the slices of magret.

From the 17th century, a distinction was made between free range hens
and those which were fattened up. Mme de Sevigne mentions those of
Caen and Rennes; in Paris, those of Le Mans were considered the best,
while in Lyons, Bresse chickens were preferred.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.