768. Chicken Livers With Mushrooms.
—Proceed the same as for No. 767, only adding six minced mushrooms three minutes before serving.
769. Chicken Livers en Brochette with Bacon.
—Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean bacon (No. 754), broil them for one minute, then cut each slice into six pieces. Take six silver skewers, run a skewer through the centre of the liver, the same with a piece of bacon, and continue the same process until the six skewers are each one filled with a piece of liver and a piece of bacon. Roll them on a dish with one tablespoonful of good oil, dip them in fresh bread-crumbs, and put them on a moderate fire to broil for five minutes on each side. Arrange them on a hot dish, pour half a gill of maître d’hôtel butter (No. 145) over, and serve with a little watercress around the dish.