Prep 15 mins
Cook 25 mins
When I was a kid, my Tante Mitzi and Uncle Egon often took us to Luchow's, the legendary German restaurant in Manhattan. This dish is from Luchow's German Cookbook. "A very popular dish at Luchow's and a favorite of Henry Kaiser and Rosalind Russell." (When making liver dishes in particular, I think it's wise to do your best to use an organically grown source, since the liver processes poisons, some additives to feed, etc...my two cents.)
- 12 chicken livers
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 2 tablespoons flour
- 3 tablespoons butter
- 1⁄2 Spanish onion, sliced in rings
- 4 slices apples, each 1/2-inch thick
- 2 tablespoons sugar
- Rinse and drain livers. If very large, cut in half.
- Season lightly with salt and paprika and sprinkle lightly with flour.
- Cook gently in 2 tablespoons butter until browned.
- In another small pan, cook onion in a little butter. Sprinkle over cooked livers.
- In a third pan brown apple slices in remaining butter. Sprinkle with sugar to give glaze and flavor. Top liver and onions.