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Mushroom Appetizers
| 1 pound large fresh mushrooms
1 cup crushed wheat crackers 1 teaspoon grated onion 1 chicken bouillon cube ½ cup boiling water ½ pound chicken livers ½ teaspoon salt 3 tablespoons butter 1/8 teaspoon tarragon or margarine leaves, crushed Garlic butter Wash mushrooms; remove stems and set caps aside. Chop stems and combine with onion and chicken livers. Cook in heated butter in a skillet 10 minutes, stirring occasionally to cook evenly. Remove livers and chop fine. Return chopped livers to skillet with crumbs, bouillon cube dissolved in water, the salt, and tarragon. Blend thoroughly. Generously brush musliroom 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. Serve hot.
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