Recipe for Giblet Saute

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Yield:

Ingredients:

Amount	Ingredient
1 lb	each chicken gizzards and livers
	Flour
4 tbl	butter (you may need more)
1 tsp	salt
1/2 tsp	freshly ground black pepper
1/4 tsp	thyme
4 tbl	dry sherry or white wine (we much prefer the sherry)
1 clv	garlic, finely chopped

Instructions:

Instructions: 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, Server on steamed rice.

Serves 4.

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