European Stars And Stripes (Newspaper) - December 19, 1987, Darmstadt, Hesse                                Capers add zest to Chicken livers by Pierre Franey new York times n the midst of cooking fresh Chicken livers recently i realized Hal i was preparing one of the least expensive loads available. At the same time i realized Hal despite the Price Chicken livers Are not High on people s lists of Avrile foods. Some people love hem with scrambled eggs or enjoy As a spread chopped Chicken livers with diced hard boiled egg and onion bound by Goose lat pm i have cooked and served Chicken livers to guess who subsequently revised their opinions of the Civish Chicken livers can be coated with flour and cooked unlit they Are Dali Iausly browned and Crisp. Once this is done i add a special flavor by using a Low calorie accompaniment Siut Trad onions plus Capers and a slightly Sweet and sour sauce made from a Little red wine vinegar and a dash of Honey. With Tho Chicken livers i served a pasta dish Linguine cooked and tossed with a. Bit of freshly graded Lemon Rind freshly squeezed Lemon juice and a handful of grated Parmesan cheese. To prepare the pasta you May us freshly made Linguine now widely available in Many american supermarkets and grocery stores. It Cooks in about 1 or 2 minutes. Failing Hal you May follow the same recipe using dried commercially packaged pasta. Which Cooks in about 7 to 10 minutes. Crisp cooked Chicken livers with Capers 1 i pounds fresh Chicken livers it cup milk 2 onions peeled and Cut into thin slices 3 Tablespoons butter s whole cloves sail to table if desired freshly ground Pepper to taste 2 Tablespoons drained Capers 1 Tablespoon Honey 1 Tablespoon red wins vinegar 1 cup flour s Tablespoons com Peanut or vegetable Oil 2 Tablespoons finely chopped Parsley. Pick Over the livers to Cut away and discard any Lough connecting membranes or Jaik spots put the livers in a bowl and add the milk. Let stand about 10 minutes and Drain thoroughly. Drain further on paper towels. Coarsely chop inc onion slices. There should be about 5 cups. Heat 1 Tablespoon of the Butler in a Large heavy ski Tel and add the onions cloves Salt and Pepper. Cook stirring often until onions Are lightly and evenly browned. Add the Capers and Honey and continue cooking until the onions Are Light Caramel coloured. Add the vinegar and stir. Dredge livers in the hour keeping the pieces separate. Shake Oil excess flour. It May be necessary to Cook the livers in More than one Batch. For each Batch heat 3 Tablespoons 01 Oil in a Large heavy Skillet and add the livers without crowding. Cook turning the livers unlit they Are quite Brown and Crisp about 4 to 5 minutes. Lino a bowl with a Sieve and Drain the livers. Add More Oil and a  Hatch of livers. Cook As before and Drain. Wipe the fat from the Skillet and add the remaining 2 Tablespoons of butter. Return the livers to the Skillet and add the onion mixture. Stir to blend. Sprinkle with Parsley and serve. Yield 4 Servings. Linguine with Lemon sauce to cups of water approximately Salt to taste if desired 2 Tablespoons butter 1 Tablespoon freshly grated Lemon Rind i Pound fresh or dried Linguine Tablespoons heavy Cream 2 Tablespoons freshly squeezed Lemon juice 2 Tablespoons fresh by grated Parmesan cheese plus extra cheese to serve on the Side. Bring Iho water to Tho boil Lor Iho pasta. Add Salt to taste meanwhile heat he butter in a heavy ski lie i or casserole and add the Lemon Rind. Drop the Linguine into the boiling Waler. Ii fresh pasta is used Cook about 1 to 1 i minutes or to the desired degree of donness ii dried pasta is used Cook about 7 to 9 minutes or to the desired degree of done Noss Drain the pasta. Add the Cream to the butter and Lemon Rind mixture. Add he pasta and Lemon juice and bring to the simmer. Add the cheese and Oss serve with additional cheese on Iho Side yield 4 Servings. Note ii fresh ring i be is purchased in 9-ounce weight use this in lieu of the Hall Pound today s crossword across i a int Nihim 6 wins Pitt s Aries 12 a Riili la h Henmi l3.rii tit n in Mac 14 rink surface Istria Kibo i  Uip Woicul winds 17 use inc Girruh is Epsilon Milnut it 19 mushing20juarara Foti Riaia _ Arsis 41 tip 43 finisher 43 Dublin spuing46 Syl Lilile yesterday s answer 12-19 works47 a nay 49 vigor 12-ia the far Side wet Eketu ww3ht it be h Treu now Rrt Oil jul like lot weak pm going to hold Ine cop up fax the count Omo. When it u Start Girt Long a pry. 111 put it  Page 18 the stars and stripes saturday december 19.19b7