Serves 4
1 lb (450g) chicken livers
2 oz (50g) butter
2 teaspoons made English mustard 1/4 pint (150ml) double cream
salt and freshly milled pepper 1 rounded teaspoon plain flour chopped parsley, to garnish
Trim the chicken livers. Melt the butter in a frying pan over low heat, add the chicken livers and cook for 5-6 minutes, turning the livers fairly frequently. Combine mustard and cream in a small bowl and set aside.
Add a seasoning of salt and pepper to the pan, then sprinkle over the flour and turn the livers so the flour absorbs the hot butter. Add the mustard and cream and slowly bring just to the boiling point, stirring all the time as sauce thickens. Draw the pan off the heat and sprinkle with chopped parsley. Serve the livers and sauce with plain boiled rice.