Chicken Livers Stewed in Madeira Wine

Sauteed chicken livers in a Spanish Madeira lemon sauce.

Take the livers of ten or twelve fowls, cut away the galls, dry them with a cloth and fry them in a saucepan with one ounce of butter over a brisk fire for five minutes; season with salt and pepper; add a half wineglassful of Madeira wine, reduce for one minute, then moisten with half a pint of Spanish sauce and cook again for three minutes; add half an ounce of butter and the juice of half a lemon, tossing the pan without letting the contents boil. Pour the whole on a hot dish, and serve garnished with six croutons of bread.