Chicken livers en brochette

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

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