2ozpancetta or baconsliced (this is one slice of bacon)
light olive oil or cooking oil
6ozchicken livers or a mix of livers and hearts
1teaspoon all purpose flour
Fresh chopped parsley or chivesto garnish
Kosher saltto taste
¼teaspoonfresh ground black pepper
Fresh grated nutmega few gratings, to taste
¼cupdry sherry
¼ cupchicken stock
¼ cupheavy creamplus a tablespoon for the egg yolk
1large egg yolk *see note
Toasted breadfor serving, preferably sourdough
Instructions
Cut the livers and hearts into small, bite-sized pieces. Remove any remnants of the gall bladder or sinew.
Pack the livers and hearts in paper towels to remove as much moisture as possible.
Heat the bacon in a frying pan and render the fat until crisp on medium heat, then add the remaining oil. Sprinkle the flour over the livers.
Add the chicken livers to the pan and cook until browned on medium high heat, stirring occasionally. Add the shallots and cook for a few minutes until translucent.
Deglaze the pan with the sherry and cook until nearly dry.
Add the chicken stock and bring to a simmer. Cook, stirring occasionally until reduced by half. Season with the salt, pepper and nutmeg until it tastes good to you.
Add the cream and reduce for a minute until the sauce looks like a nice gravy.
Turn off the heat.
Thickening with egg yolk (optional)
Beat the egg yolk with the tablespoon of cream. Stir in the egg cream into the pan, mix well, and heat through, stirring constantly. The egg should thicken the sauce lightly. Pour into a boat or bowl, garnish with some parsley or chives and serve with toasted or grilled bread.
Notes
Eggs
Traditionally the sauce was thickened with unlaid eggs. If you raise chickens you can squeeze the yolk from 2 unlaid eggs and use in place of the egg yolk.