Chicken Liver Boats
|Chicken livers||1 Pound|
|Mushrooms||1 Cup (16 tbs), sliced|
|Onion||1 Teaspoon, grated|
|Flour||1⁄2 Cup (8 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
Cut 1 lb. chicken livers in half.
Saute in 2 tablespoons butter or margarine 5 minutes, add 1 cup sliced mushrooms and 1 tea spoon grated onion and saute 5 minutes longer.
Combine 1/2 cup flour with 1/2 cup of the chicken broth, mixing until smooth.
Add remaining 2 cups chicken broth, mixing well, and add to chicken livers and cook, stirring constantly, until mixture is thickened.
Just before serving, add 1/2 cup dry sherry and 1/4 cup lemon juice.
To make boats, remove tops from 6 small club rolls.
Scoop out center dough to leave a wall about 1/2 inch thick.
Heat 2 tablespoons butter or margarine with 1/2 garlic clove, crushed, until butter melts.
Brush garlic butter over inside of rolls and bake 8 to 10 minutes at 375Â°, to heat and crisp the rolls.
To serve, spoon the piping-hot chicken liver mixture into the hot boats.