Title: Chicken Livers En Brochette
Categories: Poultry, Pork, Appetizers
Yield: 1 Servings

1 1/2 lb Chicken livers (about 18)
3/4 ts Dried marjoram leaves
3/4 ts Dried thyme leaves
3/4 ts Salt
1/8 ts Pepper
12 lg Fresh mushrooms
9 sl Bacon,
-halved crosswise
6 tb Butter or margarine,
-melted
1/4 c 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini