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Recipe Name: Chicken Livers And Mushroom Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 Onion, chopped finely
1/2 Pound(s) Mushrooms, sliced
4 Tablespoon(s) Butter
1 Pound(s) Chicken livers, cut into
bite size pieces
Salt and pepper
1/2 Cup(s) Red wine
1/2 Cup(s) Beef stock or bouillon
2 Tablespoon(s) Fresh Parsley, chopped
2 Tablespoon(s) Cornstarch
1/2 Filo leaves, cut in half
minutes on cookie sheet.
In large skillet, saute onion and mushrooms in butter until limp. Add
chicken livers, cut in bite-size pieces. Saute until brown. Add salt,
pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some
of juice and reserve. Add 2 Tbsp. cornstarch to reserved juice in a
cup and make smooth paste. Add to chicken livers, stirring constnatly.
Make smooth gravy. Prepare filo leaves. Place small amount of liver
mixture at one end of filo. Fold over sides and roll up. Can freeze or
chill until time to serve. Once ready to bake - heat oven to 375 F.
Bake for MC formatting by NOTES : Can easily
double. Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #722 by
Roberta Banghart <> on Aug 05, 1997

Nutrition (calculated from recipe ingredients)
Calories: 588
Calories From Fat: 413
Total Fat: 47g
Cholesterol: 122.1mg
Sodium: 37.2mg
Potassium: 984.6mg
Carbohydrates: 33.1g
Fiber: 4.5g
Sugar: 9.3g
Protein: 9g

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