Serves 4-6
12 pancakes (page 268)
Filling
1 lb (450g) chicken livers
21/2 oz (65g) butter
4 tablespoons chicken stock or red wine
pinch of dried mixed herbs
1 medium-sized onion 11/2 oz (40g) plain flour 1/2 pint (300ml) milk
salt and freshly milled pepper
3 tablespoons milk
Trim the chicken livers. Melt 1 oz (25g) of the butter in a saucepan over low heat, add the chicken livers, stock or red wine and herbs. Cover with a pan lid and simmer for 10 minutes to cook the livers. Draw off the heat and pass mixture through a food mill into a mixing bowl or puree mixture in a blender or food processor.
Peel and finely chop the onion. Put into a saucepan and pour over cold water to cover. Bring to the boil, then lower the heat and simmer, covered, for 10 minutes to soften the onion. Drain, reserving onion and 1/4 pint (150ml) onion stock for the sauce.
Melt the remaining butter in a saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually stir in the reserved hot onion stock, then stir in the cold milk. Bring to the boil, stirring well all the time to make a smooth sauce. Simmer gently for 2-3 minutes and season with salt and pepper. The sauce will have a mild onion flavour. Add half the sauce and the reserved onion to the chicken liver puree and mix together well.
Spoon a little filling down the centre of each prepared pancake and roll up carefully. Arrange pancakes in a greased ovenproof dish. Thin remaining sauce with the milk. Check seasoning and pour the sauce over the pancakes. Heat through in an oven heated to 375°F (190°C) or Gas no. 5 for 20-30 minutes until the sauce is bubbling hot.