Chicken livers with sherry (Higados de pollo al vino de Jerez) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 28) by Elisabeth Luard
- dry sherry
- chicken livers
- garlic
-
EYB Comments
See recipe for a variation.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
 "Pin It")
