Blazing Chicken Livers
|Chicken livers||1 Dozen, cut in bite size pieces|
|Freshly ground pepper||1 Dash|
|Warm brandy||1⁄4 Cup (4 tbs) (Cognac)|
|Toast rounds||2 Dozen|
Heat butter in blazer pan over moderate heat.
Sprinkle flour, salt and pepper over chicken livers and saute quickly on all sides.
Pour brandy over chicken livers and ignite.
When blaze has burned out, put pan of chicken livers over hot water in water pan to keep hot while serving.