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Post by Cyngbaeld on Feb 4, 2012 11:07:51 GMT -5
Serves one or two (depending on how hungry they are).
Slice 1/4 onion and cook till clear and lightly browned in a couple tablespoons lard. Add one chopped chicken liver and cook till nearly done (don't over cook). Put 1 tablespoon of flour in pan and stir then deglaze with a splash of milk. Scramble in 2 eggs. Salt and white pepper to taste. Serve with buttered toast and orange juice.
You can taste the liver, but it is not as strong as just liver with onions.
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Post by Granny Smith on Feb 4, 2012 19:56:09 GMT -5
Sounds like it would taste like brains and eggs. I used to like those. Don't know if I still do or not. Grandma isn't here to make them for me anymore and I don't really have the guts to try making them myself.
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Post by Granny Smith on Feb 4, 2012 19:56:39 GMT -5
I missed a perfect opportunity to say I didn't have the brains to make them myself. LOL
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Post by bob on Feb 4, 2012 19:58:26 GMT -5
That is a true groaner Gayle.  ) |
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Post by Granny Smith on Feb 4, 2012 20:00:09 GMT -5
LOL You know how I love puns!
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Post by Valerie on Feb 4, 2012 20:30:46 GMT -5
DJ has a friend who had some cans of brains that he used to make brains and eggs. He was so excited about how good they were. One day DJ was over there and read the can. He's like, "Dude, do you know one can of these has like 1200 mg of cholestrol?" The guy decided maybe he should cut back on his little delicacy.  |
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Post by Granny Smith on Feb 4, 2012 20:59:15 GMT -5
Holy cow! Just imagine how much cholesterol it would have if you heated it in butter then added eggs! You couldn't have any more cholesterol for a whole week!
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Post by Cyngbaeld on Feb 5, 2012 16:30:17 GMT -5
I don't worry about cholesterol.
I've never eaten brains either.
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Post by Granny Smith on Feb 5, 2012 21:33:51 GMT -5
They remind me of sweetbreads. I'm really not wild about sweetbreads, brains, or liver, but I'll eat all of them.
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Post by Cyngbaeld on Feb 5, 2012 22:26:17 GMT -5
Never ate sweetbreads either. That part gets tossed to the dogs, though the hens sure like the taste of rooster sweetbread.
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Post by Granny Smith on Feb 5, 2012 22:30:39 GMT -5
The sweetbreads are supposed to be a delicacy, so I had the butcher save the thymus gland for me when I had a calf butchered. It was quite a bit of work, boiling it, removing the membrane, then sauteing it and, finally stirring it into a cream sauce. I thought I was in for a big treat. Then I took a bite. Not impressed. If I recall correctly, I ate part of it and fed the rest to the dog.
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Post by Cyngbaeld on Feb 6, 2012 12:11:19 GMT -5
Thymus? Hon, that ain't the glad I always heard called sweetbreads. LOL
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Post by Granny Smith on Feb 6, 2012 15:25:49 GMT -5
Oh, you thought I was talking about prairie oysters (aka Rocky Mountain oysters, bull fries, swinging beef, criadillas, and tendergroins), didn't you? No, I was referring to the thymus gland. Even I don't have the nerve to try prairie oysters. Eeewww!
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Post by Cyngbaeld on Feb 7, 2012 14:24:15 GMT -5
LOL
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Post by meemo on Feb 7, 2012 19:35:45 GMT -5
I LOVE liver but it makes my foot hurt so I dont want to talk about it.
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