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Chicken Livers

Remove the gall bag carefully from twelve livers, wash them well, drain and scald; then wipe dry. Put into the chafing dish a tablespoonful of butter, toss the livers in it three minutes and add a gill of white wine. Chop a dozen fresh mushrooms very fine, add them to the dish; season with salt and pepper; cover, reduce the heat, simmer ten minutes longer and serve.