Recipe - Chicken Livers Senape

One fourth cup Butter, or more
1 md Onion, chopped medium fine
1 pound Mushrooms, cut or sliced up to medium
thickness
1 One half pound Chicken livers, cleaned and
separated (not cut) and
patted dry
3 tablespoon Dry white wine
Three fourths cup Whipping cream
1 One half tablespoon Dijonstyle mustard
Salt and pepper to taste
1 pn Of sugar
1 tablespoon Minced fresh parsley

Melt butter in large skillet and saute' onion and mushrooms until soft.
Remove with slotted spoon and reserve. Saute' livers in same skillet until
lightly browned, adding more butter if necessary.

Add wine and heat to boiling. Stir in cream, mustard, salt and pepper,
sugar and parsley. Blend well. Simmer until livers are no longer pink and
sauce is thickened.

Return mushroom and onion mixture to livers just long enough to reheat.
Serve at once. Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0895351471 SHARED BY: Jim Bodle 3/93

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