Skip to main content
Main

Croutes of Chicken's Livers Au Diable

A dish of chicken livers sautéed in butter, seasoned with salt and pepper, served spicy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Croutes of Chicken's Livers Au Diable

Ingredients

Directions

  1. Rub the chicken livers with butter, salt, and pepper.

  2. Stew the livers for 2 to 3 minutes.

  3. Chop and cook the livers as directed in Receipt No. 507.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Liver + chickentop 18% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken livers
Provide the main body and rich, savory flavor of the dish.
Butter
Adds fat for richness and helps the livers brown and stay moist while cooking.

The step that matters

Stew the livers for 2 to 3 minutes. Livers cook quickly, and overcooking makes them dry and grainy because their proteins tighten and lose moisture. Stopping at the right moment keeps them tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes