Recipe - Chicken Livers And Mushroom Rolls

1 md Onion; chopped finely
One half pound Mushrooms; cut or sliced up
4 tablespoon Butter
1 pound Chicken livers; cut into
bite size pieces
Salt and pepper
One half cup Red wine
One half cup Beef stock or bouillon
2 tablespoon Fresh parsley; chopped
2 tablespoon Cornstarch
One half pack Filo leaves; cut in half
lenghtwise

In large skillet, saute onion and mushrooms in butter until limp. Add
chicken livers, cut in bitesize pieces. Saute until brown. Add salt,
pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of
juice and reserve. Add 2 Tbsp. cornstarch to reserved juice in a cup and
make smooth paste. Add to chicken livers, stirring constnatly. Make smooth
gravy. Prepare filo leaves. Place small amount of liver mixture at one end
of filo. Fold over sides and roll up. Can freeze or chill until time to
serve. Once ready to bake heat oven to 375 F. Bake for 20 minutes on
cookie sheet.

MC formatting by bobbi744@sojourn.com

NOTES : Can easily double.

Recipe by: R. Banghart Posted to MCRecipe Digest V1 #722 by Roberta
Banghart bobbi744@sojourn.com on Aug 05, 1997