Yield: 1 servings
|1½ pounds||Chicken livers (about 18)|
|¾ teaspoon||Dried marjoram leaves|
|¾ teaspoon||Dried thyme leaves|
|12 larges||Fresh mushrooms|
|9 slices||Bacon, halved crosswise|
|6 tablespoons||Butter or margarine, melted|
|¼ 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 Sallie Austin From: Rich Harper Submitted By HELEN PEAGRAM On 11-05-95