Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken livers (about 18) |
| ¾ teaspoon | Dried marjoram leaves |
| ¾ teaspoon | Dried thyme leaves |
| ¾ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 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