Hot Mushroom Appetizers
|Chicken livers||1⁄2 Pound|
|Crushed wheat wafers||1 Cup (16 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Tarragon leaves||1⁄8 Teaspoon, crushed|
|Garlic butter||1 Tablespoon|
Wash mushrooms; remove stems and set caps aside.
Chop stems and combine with onion juice and chicken livers.
Cook in heated butter in a skillet 10 minutes, stirring occasionally to cook evenly.
Remove livers and chop.
Return chopped livers to skillet with crumbs, bouillon cube dissolved in water, the salt, and tarragon.
Generously brush mushroom caps, inside and out, with garlic butter; fill with the chicken liver mixture.
Place in a shallow baking pan.
Bake at 375°F about 20 minutes.