Stew of Chicken Liver / Tocana de ficat de pui

Directions

This is excellent for Sunday brunch. Get one pound of fresh chicken livers, rinse them in cold water, salt, place in a dish, cover and put into the refrigerator for use the following day. He fore starting to prepare this dish, have your table set and place die serving plates on the stove to heat up, as it must be eaten immediately when finished to have the livers at the peak of their flavor.

Remove the livers from the refrigerator, rinse off the salt with cold water and let stand, while you chop finely enough chives, parsley and fennel to make one tablespoonful each. Place 3 or more tablespoonfuls of butter in a large frying pan, heat, put in the chopped greens, stir well, cover the pan and cook slowly for 8 to 10 minutes. Now increase the flame to a high heat, put in the whole livers (or you may cut them into halves), stear for 1 or 3 minutes, stirring constantly, and add quickly one glass of brandy. Ignite with a lighted match, cover the pan for a second, add one glass of sherry, mix, then add 1/4 cup of sour cream and stir constantly until it is well blended. While it is dowly cooking, add a little finely chopped parsley. Bring nearly in the boiling point, but do not boil. Remove from the flame and serve immediately on very hot plates. Eat with fresh rye or French bread and use the bread to dunk up all of the sauce. Do not waste any of it. Leave your plate dry. Serve hot coffee with it.