Ingredients
- 400 gr chicken livers
- 180 ml dry wine (white)
- 28 gr butter in
- 24 gr onion (minced)
- 10 ml catsup
- 9 gr butter
- 7 gr flour
- 1 gr salt
- 1 gr pepper
rice. Tip: If chicken livers begin to pop, pierce them with the tines of a fork before continuing to cook. The popping is just the steam escaping through the thin membrane surrounding the liver.
