Title: Sauteed chicken livers with blueberry vinegar
 Categories: Chicken, Canadian
      Yield: 1 Servings
 
      4 tb Butter
      4    Scallions chopped
      1 c  Unbleached all-purpose flour
      1 pn Ground ginger
      1 pn Mace
      1 pn Allspice
      1 pn Nutmeg
      1 pn Cloves
           Salt and pepper to taste
      1 lb Chicken livers halved, trimm
    1/3 c  Creme fraiche ( or heavy cre
 
    1/2 cup fresh blueberries (optional garnish) Melt the butter in a
  large heavy skillet and gently saute the scallions for 5 mins. Shake
  the flour in a plastic bag with the spices, salt and pepper. Drop the
  livers into the bag with the flour,shake them to coat well, and empty
  bag into a strainer set over a bowl. Shake the strainer to remove
  excess flour. Return the skillet with the scallions to the stov,raise
  the heat,and when hot add livers and cook, turning occasion-ally,for
  about 5 mins.or until livers are browned slightly stiffened. Remove
  them with a spoon and keep warm. Add the vinegar to the skillet and
  deglqaze over high heat, scraping up any browned bits and reducing
  the vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and
  boil for 1 min. If you are using fresh blueberrie, add them to the
  sauce and simmer gently for another 2 or 3 mins, just long enough to
  heat the berries through without overcooking them. Arrange the livers
  on serving dishes and spoon the sauce over them. Serve immediately. 4
  portions as an appetizer, 2 or3 portions as main course. This is not
  my cup of tea 'cause I don't like liver,bit if you do, it sounds
  interesting. In The New Basics Cookbook, by the same ladies,they say
  to use fruit vinegars in salad dressings with nut or olive oils.
  Fruit salads are also enhanced by a touch of fruit vinegar. I hope
  this helps you a little. I know it's not much..
                      Bob in La Canada/Flintridge, Ca.