Evening Republican, Volume 14, Number 311, Rensselaer, Jasper County, 31 December 1910 — Chicken Livers With Olive Sauce. [ARTICLE]

Chicken Livers With Olive Sauce.

Clean the livers, sprinkle with salt and pepper and dredge lightly with flour. Put a tablespoonful of butter In the blazer and brown the livers. Take up and keep hot while you prepare the sauce. Brown two ' tablespoonfuls of butter in the pan and three tablespoonfuls flour, and when browned pour in gradually one cup brown stock or beef extract dissolved in hot water. Season highly with salt hnd pepper, add ten olives from which the stones have been removed, cook three minutes and pour about the livers.