• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 E canola-olie
• paar gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak
• 1 E soetrissiesous
• sout en peper
• 125 ml room

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers In Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 E canola oil
• few sliced mushrooms
• 2 bowls [250gr each] chicken livers, cleaned and marinated
• 1 T hot pepper sauce
• salt and pepper
• 125 ml of cream

1. Fry 1 chopped onion and 1 chopped clove of garlic in 2 E canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 bowls [250gr each] of chicken livers, cleaned and marinated.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Serve with toasted bread cut into three corners.