In large skillet, saute onion and mushrooms in butter until limp. Add
chicken livers, cut in bite-size pieces. Saute until brown. Add salt,
pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of
juice and reserve. Add 2 Tbsp. cornstarch to reserved juice in a cup and
make smooth paste. Add to chicken livers, stirring constnatly. Make smooth
gravy. Prepare filo leaves. Place small amount of liver mixture at one end
of filo. Fold over sides and roll up. Can freeze or chill until time to
serve. Once ready to bake - heat oven to 375 F. Bake for 20 minutes on
cookie sheet.
MC formatting by bobbi744@sojourn.com
NOTES : Can easily double.
Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #722 by Roberta
Banghart <bobbi744@sojourn.com> on Aug 05, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!