Chicken liver with melon and parma ham

Ingredients for Chicken liver with melon and parma ham

Instructions for Chicken liver with melon and parma ham

To prepare the Chicken liver with melon and parma ham recipe, please follow these instructions:

The chicken / goose liver is roasted, so it is barely enough and set aside.

Vinegar and syrup boil down to caramel and add liqueur and font. Add butter, salt and pepper and cook the sauce through. Even with maize jelly streaked out in a little cold water.

Step the chicken liver ready. Cut the melon into 8 pieces and wound piece of parma hammer about each. Place 2 pieces on each dish and benefit the liver. Pour the sauce over the liver.

The court may, if Served without melon and ham. If so, give the flute a fluff.