Chicken Livers and Mushroom Rolls

* Exported from MasterCook *

Chicken Livers and Mushroom Rolls

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Chicken
Mushrooms Onions
Wine Giblets
Filo/Puff Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped finely
1/2 pound mushrooms -- sliced
4 tablespoons butter
1 pound chicken livers, cut into bite size pieces
salt and pepper
1/2 cup red wine
1/2 cup beef stock or bouillon
2 tablespoons fresh parsley -- chopped
2 tablespoons cornstarch
1/2 package filo leaves, cut in half lenghtwise

In large skillet, saute onion and mushrooms in butter until limp. Add
chicken livers, cut in bite-size pieces. Saute until brown. Add salt,
pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of
juice and reserve. Add 2 Tbsp. cornstarch to reserved juice in a cup and
make smooth paste. Add to chicken livers, stirring constnatly. Make
smooth gravy. Prepare filo leaves. Place small amount of liver mixture at
one end of filo. Fold over sides and roll up. Can freeze or chill until
time to serve. Once ready to bake - heat oven to 375 F. Bake for 20
minutes on cookie sheet.

MC formatting by bobbi744@sojourn.com


- - - - - - - - - - - - - - - - - -


NOTES : Can easily double.