Recipe(tried): Giblets Saute for Patti

GIBLET SAUTE
Source: rec.food.recipes/Bill Tucker/Apr, 1993
Servings: 4

This is adapted from a recipe in James Beard's and Sam Aaron's How to
Eat Better for Less Money. Be advised that my wife sometimes complains
that the livers come out a little dry, so be sure not to overcook.

1 pound each chicken gizzards and livers (I cook them in separate batches, so I double the following ingredients)
Flour
4 Tbsp butter (you may need more)
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp thyme
4 Tbsp dry sherry or white wine (we much prefer the sherry)
1 clove garlic, finely chopped
4 Tbsp chopped parsley

Clean and trim the gizzards and livers and flour them well.

Melt the butter in a skillet and saute briskly until they are well browned.
Season with the salt, pepper and thyme and add the wine.

Cover and simmer [*very* low heat] for about an hour [turn once].

Add the garlic and let it cook until soft, then add the parsley.

Serve on steamed rice.