Spaghetti in a poultry casserole

sphagetti75 a dag of chicken livers, 40 a dag of spaghetti noodles,
2 seasons, 1 i 1/2 glasses of broth (instant),
3/4 container (15 day) sour cream,
4 spoons of butter or margarine, 4 spoons of brandy,
1 spoon of flour, salt, ground white pepper

Preparation method:
Rinse the chicken livers under running water, dry it. Clean two pores, wash, cut into slices. Cook the spaghetti through 10 minutes in lightly salted water. Drain thoroughly in a strainer. Heat three tablespoons of butter or margarine in a frying pan. Fry the meat evenly, While constantly stirring, pour into the pan 1 i 1/2 glasses of broth (instant). Cook the whole thing through 5 minutes on low heat, uncovered. Toss in chopped leeks, cook in the broth further 5 minutes. Add sour cream and four tablespoons of brandy. Knead the flour with a tablespoon of fat, in the form of a ball, throw it into the prepared stew, spread carefully, stirring vigorously. Boil everything again, season to taste with salt and ground white pepper. Transfer the drained and evaporated pasta to a large bowl, pour over it with the prepared poultry ragout, can be slightly mixed, but the stew should remain on the surface of the pasta.

Preparation time: 30 minutes,

1 portion = 830 kcal