Recipe 27

chicken livers with pears and pie crust

In 2 Tbs bacon grease, sauté

  • 4 Tbs fresh chives with
  • 2 Tbs grated ginger root and
  • 3/4 cup sliced pears.

Stir in 12-18 oz. chicken livers. Continue to sauté until the chicken livers begin to color.When the pears and chives are tender, reduce heat to low. Stir in

  • 2 cups Dr. Pepper, adding
  • 1-3 Tbs rice flour to thicken, if desired.

Season the sauce with

  • 1 Tbs chinese sesame oil
  • 1 tsp ancho chile powder
  • 1 tsp marjoram, and
  • one thread of saffron.

Cover and simmer about 30 mins.Serve hot over pie crust. Garnish each serving with watermelon pickle.

Recommended beverage: Mead.