Foies de volaille au Madere (Chicken livers in Madeira wine sauce)

• 1/2 pound chicken livers
• 4 tablespoons corn oil
• Salt, if desired
• Freshly ground pepper
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots
• 1/4 cup Madeira wine

1. Pick over the livers.
2. Cut away and discard any connective tissue.
3. Cut the livers in half.
4. Heat the oil in a skillet and add the livers, salt and pepper to taste.
5. Cook about one minute and drain well.
6. Pour off all fat from the skillet and wipe it out well with paper toweling.
7. Add the livers to a very small saucepan.
8. Heat one tablespoon of the butter in the skillet and add the shallots.
9. Cook, stirring, until wilted.
10. Add the Madeira and cook until the wine is reduced to half.
11. Pour this over the livers.
12. Heat the livers in the sauce and swirl in the remaining one tablespoon of butter.

chicken livers, corn oil, salt, freshly ground pepper, butter, shallots, madeira wine

Taken from cooking.nytimes.com/recipes/6694 (may not work)