Chicken Livers And Mushrooms Recipe
Ingredients
8 strips bacon
1 lb. chicken livers, cut into halves
Two 10-oz. cans mushroom pieces, drained
2 tsp salt
1/4 tsp pepper
1/16 tsp marjoram
1 cup light cream
4 tsp flour
hot buttered toast
Directions
Fry bacon in skillet until crisp.
Drain on paper towelling and crumble.
Set aside.
Drain all but 2 tbsp of the bacon fat from the skillet.
Add chicken livers and mushrooms and sprinkle with salt, pepper and marjoram.
Cook over moderate heat 3 to 4 minutes or until livers are cooked through.
Combine cream and flour until smooth.
Blend into chicken liver mixture gradually.
Cook gently until slightly thickened and smooth, stirring constantly.
Stir in bacon bits and serve immediately on toast.
Drain on paper towelling and crumble.
Set aside.
Drain all but 2 tbsp of the bacon fat from the skillet.
Add chicken livers and mushrooms and sprinkle with salt, pepper and marjoram.
Cook over moderate heat 3 to 4 minutes or until livers are cooked through.
Combine cream and flour until smooth.
Blend into chicken liver mixture gradually.
Cook gently until slightly thickened and smooth, stirring constantly.
Stir in bacon bits and serve immediately on toast.
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