Chicken Livers And Mushrooms On Toast
|Egg||1 , well beaten|
|Worcestershire sauce||2 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Canned mushroom in brown gravy||10 1⁄2 Ounce (1 Can)|
Cut chicken livers in half.
Beat egg with Worcestershire sauce, dipping livers in egg mixture.
Roll livers in flour, coating generously.
Melt butter in a skillet; fry livers until golden brown and crisp.
Heat mushroom gravy to the boiling point.
Place chicken livers on toast; spoon gravy over all.