*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter
    4                    Scallions chopped
    1       c            Unbleached all-purpose flour
    1       pn           Ground ginger
    1       pn           Mace
    1       pn           Allspice
    1       pn           Nutmeg
    1       pn           Cloves
                         Salt and pepper to taste
    1       lb           Chicken livers halved, trimm
      1/3   c            Creme fraiche ( or heavy cre
     1/2 cup fresh blueberries (optional garnish) Melt
   the butter in a large heavy skillet and gently saute
   the scallions for 5 mins. Shake the flour in a plastic
   bag with the spices, salt and pepper. Drop the livers
   into the bag with the flour,shake them to coat well,
   and empty bag into a strainer set over a bowl. Shake
   the strainer to remove excess flour. Return the
   skillet with the scallions to the stov,raise the
   heat,and when hot add livers and cook, turning
   occasion-ally,for about 5 mins.or until livers are
   browned slightly stiffened. Remove them with a spoon
   and keep warm. Add the vinegar to the skillet and
   deglqaze over high heat, scraping up any browned bits
   and reducing the vinegar to a few syrupy spoonfuls.
   Whisk in the creme fraiche and boil for 1 min.  If you
   are using fresh blueberrie, add them to the sauce and
   simmer gently for another 2 or 3 mins, just long
   enough to heat the berries through without overcooking
   them. Arrange the livers on serving dishes and spoon
   the sauce over them. Serve immediately. 4 portions as
   an appetizer, 2 or3 portions as main course. This is
   not my cup of tea 'cause I don't like liver,bit if you
   do, it sounds interesting. In The New Basics Cookbook,
   by the same ladies,they say to use fruit vinegars in
   salad dressings with nut or olive oils. Fruit salads
   are also enhanced by a touch of fruit vinegar. I hope
   this helps you a little. I know it’s not much..
                       Bob in La Canada/Flintridge, Ca.
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