|Rosemary||1⁄2 Teaspoon, powdered|
|Garlic salt||1 Teaspoon|
|Chicken livers||1 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Dry vermouth||3⁄4 Cup (12 tbs)|
Combine flour and seasonings; dredge chicken livers in flour mixture.
Melt butter in skillet; saute chicken livers until golden.
Add 1/2 cup vermouth.
Cover; simmer until chicken livers are tender.
Add remaining vermouth; cool.
Process mixture in blender until smooth.
Spoon into dish; refrigerate for several hours before serving.
Serve with assorted crackers.
Yield: 2 cups.