Title: Chicken livers senape
 Categories: Italian, Poultry, Vegetables
      Yield: 6 Servings
 
    1/4 c  Butter, or more
      1 md Onion, chopped medium fine
      1 lb Mushrooms, sliced to medium
           -thickness
  1 1/2 lb Chicken livers, cleaned and
           -separated (not cut) and
           -patted dry
      3 tb Dry white wine
    3/4 c  Whipping cream
  1 1/2 tb Dijon-style mustard
           Salt and pepper to taste
      1 pn Of sugar
      1 tb Minced fresh parsley
 
  Melt butter in large skillet and saute' onion and mushrooms until
  soft. Remove with slotted spoon and reserve. Saute' livers in same
  skillet until lightly browned, adding more butter if necessary.
  
  Add wine and heat to boiling. Stir in cream, mustard, salt and pepper,
  sugar and parsley. Blend well. Simmer until livers are no longer pink
  and sauce is thickened.
  
  Return mushroom and onion mixture to livers just long enough to
  reheat. Serve at once. Serves 6 to 8.