Chicken Livers and Mushroom Caps
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INGREDIENTS 24 small mushroom caps
6 fresh chicken livers
2 ounces butterRemove the stems from 24 small mushroom caps. Cut each of 6 fresh chicken livers into 4 even pieces.
Melt 2 ounces of butter in a skillet. Lightly sauté the mushroom caps and chicken liver pieces in the butter until tender, being careful not to overcook. The mushroom caps must retain their shape and not become shriveled and dry.
Place a toothpick through the outside top head of the mushroom cap and attach a piece of chicken liver on the inserted point of the pick. Serve immediately while still hot.