Recipe - Chicken Livers En Brochette

1 One half pound Chicken livers (about 18)
Three fourths teaspoon Dried marjoram leaves
Three fourths teaspoon Dried thyme leaves
Three fourths teaspoon Salt
1/8 teaspoon Pepper
12 lg Fresh mushrooms
9 sl Bacon,
halved crosswise
6 tablespoon Butter or margarine,
melted
One fourth cup 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.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini