wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Logo home
 
The General's Choice

Ease of Preparation: Moderate

Preparation Time: 5-10 min
refrigerate 6 hrs or longer

Cook Time: 20-30 min

Servings: 4

Recipe By: A. D. Livingston

From:  The Freshwater Fish Cookbook
Used with permission of The Lyons Press

Other Appetizers & Snacks
Other Seafood

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*


STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

The General's Choice

Brigadier General Frank Dorn, gourmet and raconteur, loved whitefish livers, which he said were better for this recipe than those from chicken or duck. If you don't have enough whitefish livers to cook the dish, add a few chicken livers from the supermarket. I might add that some other fish livers, and turtle livers, are very good, but my editor advises me not to push this too far.

Ingredients
6 to 10  whitefish livers
1/2 cup brandy
1/2 cup dry white wine
1/2 cup butter
8  peppercorns
8  whole cloves
4  bay leaves
2 tablespoons Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon caraway seeds
2  shakes Tabasco sauce
 sea salt
 freshly ground black pepper
Directions
Set the livers aside. Put all the other ingredients in a saucepan, bring to a boil, and simmer for 2 or 3 minutes to mingle the flavors. Add the livers and place in the refrigerator for 6 hours or longer.

When you are ready to proceed, pre-heat the broiler. Drain the livers (saving the sauce) and broil until golden brown on both sides. Strain the sauce into a pan. Add a little flour and cook, stirring as you go, until the sauce thickens a little. Arrange the livers on a serving platter and pour the sauce over them.

Serve hot, garnished, the General says, with white radishes.
 

Connect With Us:

Hide sitemap