Source:

William Boahnnnon

Serves/Makes:2

Ingredients

• 10 oz (280 grm) beef or chicken liver chunks
• 1/4 cup (60 ml) flour
• 6 slices of American bacon
• 2 hard boiled eggs
• salt, pepper, cayenne, trace of garlic to taste
• 2 cups (475 ml) chicken stock or bouillon
• splash of milk
• 1 tbsp (15 ml) butter or margarine
• 2 servings cooked white rice

Preparation

• Prepare 2 large servings of your favorite white rice and keep warm.
• In skillet fry bacon lardons crisp.
• Remove bacon and drain.
• Bread the liver pieces in flour, salt, and pepper.
• Fry the liver pieces in the bacon drippings.
• Remove the liver pieces and drain.
• Add 4 tbsp (60 ml). flour to the drippings and brown to make a peanut butter colored roux.
• Add the stock all at once and thicken to a gravy.
• Reduce heat add bacon and liver back to the pan.
• Season with cayenne and a trace of garlic.
• Cover and cook on very low heat for 10 minutes.
• Check for salt add a little more, a splash of milk, and the butter.
• When thick and tasty serve over the rice.

Comments

Control of the salt is a critical flavor of this dish.