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Chicken Livers, Saute, with Mushrooms

Cut a pound of very fresh chicken livers into halves, and see that they are completely freed from the gall bag. Heat two tablespoons lard in a frying pan, place in livers, briskly fry for five minutes, tossing meanwhile and drain on a sieve. Wipe pan, replace livers, add six finely sliced canned mushrooms, two tablespoons sherry, one and a half gills demi-glace, half teaspoon salt and a saltspoon cayenne pepper; mix well, cook six minutes, lightly mixing meanwhile, transfer livers to a deep dish, sprinkle a little chopped parsley over and serve.