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| 1/4 Tasse | Butter, or more |
| 1 mittel | Onion, chopped medium fine |
| 1 x ca. 450 g | Mushrooms, sliced to medium thickness |
| 1 1/2 x ca. 450 g | Chicken livers, cleaned and separated (not cut) and patted dry |
| 3 Esslöffel | Dry white wine |
| 3/4 Tasse | Whipping cream |
| 1 1/2 Esslöffel | Dijon-style mustard |
| | Salt and pepper to taste |
| 1 Prise | Of sugar |
| 1 Esslöffel | Minced fresh parsley |
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Melt butter in large skillet and saute' onion and mushrooms until soft. Remove with slotted spoon and reserve. Saute' livers in same skillet until lightly browned, adding more butter if necessary.
Add wine and heat to boiling. Stir in cream, mustard, salt and pepper, sugar and parsley. Blend well. Simmer until livers are no longer pink and sauce is thickened.
Return mushroom and onion mixture to livers just long enough to reheat. Serve at once. Serves 6 to 8.
0-89535-147-1 Shared By: Jim Bodle 3/93
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