Tub of Chicken Livers (Foie de volaille)
Spinach
Vinaigrette made with Oil / “Vinaigre de Framboise” / Dijon mustard (to
suit your own tastes)
Fry the chicken livers to your liking, I prefer a little bit pink on the
inside (only takes about 5 minutes)
Simply wash spinach leaves and lay out on plate, add chicken livers and
vinaigrette. Oh, and a nice slice of “Tourte”. The local bread here in
the Lot.
One tub only does two servings in my household but as a starter I’m sure
it could spread to 4.