Ingredients

•   Tagliatelli (pasta), cooked in water 8–10 mins
•   butter
•   oil
• 8 oz chicken livers
• 1 med onion, chopped finely
• 4 oz button mushrooms, sliced
• 2 tablespoons tomato purée
• 1 small tub crème fraîche
•   salt and pepper
•   parsley
• 3/4 pint béchamel sauce
•   spinach, cooked and chopped
•   nutmeg, pinch
•   Parmesan, grated

Method

1. Cook Tagliatelli (pasta) in water for 8–10 mins. Heat butter and oil in a fry pan. When hot, add 8 oz chicken livers and 1 medium onion chopped finely. Stir. Turn down heat and add 4 oz sliced button mushrooms. Leave on low heat. Add salt and pepper. Cook 7–10 mins then add 2 tablespoons tomato purée. Add 1 small tub crème fraîche. Stir and simmer for 10 mins. Add parsley.
2. Make 3/4 pint béchamel sauce. Add chopped cooked spinach and a pinch of nutmeg. Also mix in 4–6 oz cooked pasta.
3. Put a layer of chicken liver sauce in the bottom of a baking dish. Then a layer of béchamel and pasta. Then chicken liver mix, then pasta again.
4. Lastly, add a layer of remaining 1/4 pint béchamel sauce and sprinkle well with grated Parmesan.
5. Put in top of oven (hot) for 15 mins.

Notes