Categories: Poultry 
      Yield: 1 servings 
  
      4 tb Butter                              1 pn Nutmeg 
      4    Scallions chopped                   1 pn Cloves 
      1 c  Unbleached all-purpose flour             Salt and pepper to taste 
      1 pn Ground ginger                       1 lb Chicken livers halved, trimm 
      1 pn Mace                              1/3 c  Creme fraiche ( or heavy cre 
      1 pn Allspice                        
  
    1/2 cup fresh blueberries (optional garnish) Melt the butter in a large 
  heavy skillet and gently saute the scallions for 5 mins. Shake the flour in 
  a plastic bag with the spices, salt and pepper. Drop the livers into the 
  bag with the flour,shake them to coat well, and empty bag into a strainer 
  set over a bowl. Shake the strainer to remove excess flour. Return the 
  skillet with the scallions to the stov,raise the heat,and when hot add 
  livers and cook, turning occasion-ally,for about 5 mins.or until livers are 
  browned slightly stiffened. Remove them with a spoon and keep warm. Add the 
  vinegar to the skillet and deglqaze over high heat, scraping up any browned 
  bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme 
  fraiche and boil for 1 min.  If you are using fresh blueberrie, add them to 
  the sauce and simmer gently for another 2 or 3 mins, just long enough to 
  heat the berries through without overcooking them. Arrange the livers on 
  serving dishes and spoon the sauce over them. Serve immediately. 4 portions 
  as an appetizer, 2 or3 portions as main course. This is not my cup of tea 
  'cause I don't like liver,bit if you do, it sounds interesting. In The New 
  Basics Cookbook, by the same ladies,they say to use fruit vinegars in salad 
  dressings with nut or olive oils. Fruit salads are also enhanced by a touch 
  of fruit vinegar. I hope this helps you a little. I know it's not much.. 
                      Bob in La Canada/Flintridge, Ca.