Chicken Liver Saute recipe

1/2 cup butter or margarine
1 pound fresh or defrosted chicken livers, halved
1 medium onion, sliced
1/4 pound fresh mushrooms, sliced
3 tablespoons flour
1 teaspoon salt
Dash of pepper
1/2 teaspoon ginger
1 (10 1/2 ounce) can beef bouillon or consomm�
1/2 cup dry or sweet sherry
1 teaspoon salt
Dash of pepper
1/2 teaspoon ginger
1 (10 1/2 ounce) can beef bouillon or consomm�

Melt butter in frying pan. Saut� chicken livers over low heat for eight minutes. Remove from pan to a platter and keep warm in oven.

Saut� onion and mushrooms in the fat remaining in the frying pan for five minutes.

Stir in flour, salt, pepper and ginger. Gradually stir in consomm�. Cook over low heat, stirring constantly, until thickened and smooth. Stir in sherry and livers. Simmer two minutes.

Serve over rice.