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Chicken Livers for Garnish

Blanch the livers of four chickens in boiling water for ten minutes, and put them in a saucepan with a little gravy, adding a saltspoonful each of salt and pepper, a bunch of thyme, a little parsley and a wineglassful of white wine. Place the pan over a good fire, cook for fifteen minutes, drain them, and they are ready for use.