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Chicken Livers En Brochette




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Chicken Livers En Brochette

1 1/2 lb Chicken livers (about 18)

3/4 ts Dried marjoram leaves

3/4 ts Dried thyme leaves

3/4 ts Salt

1/8 ts Pepper

12 lg Fresh mushrooms

9 sl Bacon, halved crosswise

6 tb Butter or margarine, melted

1/4 c Dry white wine

Rinse chicken livers; pat dry with paper towels. In medium bowl, combine the marjoram, thyme, salt and pepper. Add livers; toss to combine. Remove stems from mushrooms; reserve for rice pilaf. Wipe mushroom caps with damp towels. Wrap each liver in bacon. On each of 6 skewers, alternate 3 livers and 2 mushrooms. Arrange skewers on rack in broiling pan. Brush with half of butter. Broil, 4 inches from heat, 5 minutes. Turn skewers; brush with remaining butter and the wine. Broil 5 to 7 minutes longer, or until bacon is crisp (livers should still be pink on inside). Serve skewers on platter of Mushroom Rice Pilaf.

From: Mom's old magazine clippings- 1940's to 1970's Mc call's, January 1971

 

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