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Chicken cookies stewed in sauce
1 serving
Rinse the chicken cookies with cold water, pour over the milk and leave to soak for 5-6 hours to swell and whiten. Brown half of the flour in the same amount of butter until reddish, dilute with strained hot broth, rub well so that there are no lumps, boil, add wine and mix. Clean the onions, rinse, cut into half rings or grind and fry in the remaining butter until golden. Remove the cookies from the milk, slightly roll in flour, put in a pan with sauce, pour onion and pepper into the same place, cover and simmer on a low heat for 5 - 10 minutes. Before serving, salt the sauce to taste (not earlier, otherwise the liver will become tough and tasteless). This dish will taste better if, in addition to chicken, you use the cookies of another poultry or hare.
Rinse the chicken cookies with cold water, pour over the milk and leave to soak for 5-6 hours to swell and whiten. Brown half of the flour in the same amount of butter until reddish, dilute with strained hot broth, rub well so that there are no lumps, boil, add wine and mix. Clean the onions, rinse, cut into half rings or grind and fry in the remaining butter until golden. Remove the cookies from the milk, slightly roll in flour, put in a pan with sauce, pour onion and pepper into the same place, cover and simmer on a low heat for 5 - 10 minutes. Before serving, salt the sauce to taste (not earlier, otherwise the liver will become tough and tasteless). This dish will taste better if, in addition to chicken, you use the cookies of another poultry or hare.
butter - 50 g, salt to taste, chicken liver - 10 pcs., milk - 3 cups, flour - 1 tbsp. spoon, onion - 1-2 pcs., sweet red wine - 3-4 tbsp. spoons, ground black pepper - 0.33 tsp, meat broth - 1 cup
