Composition / ingredients
Cooking method
In each country, food under the same name has different recipes. English chicken liver salad is also different from the one known in Russia. It is served warm and seasoned with Perry sauce.
Cut off the crusts from slices of white bread, cut the bread into cubes. Melt the melted butter and fry the croutons until golden brown. Spread on a paper napkin to get rid of excess fat.
Clean the chicken liver, cut into small slices and fry for 2-3 minutes on high heat. So that the surface is brown and the middle remains pink. On a platter, lay out the lettuce leaves evenly and stack the pieces of liver.
We cook the Perry sauce in the same pan in which the liver was fried. Mix all the ingredients without putting on fire. Just mix well with a wooden spoon. Then pour into a separate bowl and whisk again with a whisk. Pour the sauce over the liver on a platter. Pour croutons on top and Serve green onions to the table warm.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Green onion - 19 kcal/100g
- Nut butter - 570 kcal/100g
- Leaf salad - 14 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Brown sugar - 394 kcal/100g
- Pepper - 26 kcal/100g
- Ghee - 892 kcal/100g
- Chicken liver - 140 kcal/100g
- White bread - 266 kcal/100g
