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Dumplings, Chervil with Chicken Liver

To accompany game.

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For 4 people:

- 150ml Water

- 50g/2oz Butter

- 110g/4oz Plain Flour

- 1 teaspoon (2ml) Salt, plus a few grinds of freshly-ground Black Pepper

- 25g/1oz chopped Chicken Livers (optional)

- 1 dessertspoon (10ml) freshly-chopped Chervil

- 3 medium Eggs

- Chicken Stock

- A little Butter


- Bring the water to the boil with the butter, in a medium-sized saucepan.

- Remove from the heat, and add the flour, salt and pepper, the chicken livers and the chopped chervil.

- Beat the mixture with a wooden spoon, until it is sufficiently-blended to leave the sides of the pan.

- Add the eggs, one at a time, beating as you go to obtain a stiffish glossy mixture.

- Using two teaspoons, form the mixture into small balls.

- Poach these in simmering chicken stock for three minutes, then remove them and fry in butter until they golden - carefully moving them around the pan so they don't stick.

Serve, or reheat in a microwave when needed.

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