Title: Chicken livers and mushroom rolls
 Categories: Appetizers, Chicken, Mushrooms, Onions, Wine
      Yield: 1 Servings
 
      1 md Onion; chopped finely
    1/2 lb Mushrooms; sliced
      4 tb Butter
      1 lb Chicken livers; cut into
           -bite size pieces
           Salt and pepper
    1/2 c  Red wine
    1/2 c  Beef stock or bouillon
      2 tb Fresh parsley; chopped
      2 tb Cornstarch
    1/2 pk Filo leaves; cut in half
           -lenghtwise
 
  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 20 minutes on cookie sheet.
  
  MC formatting by bobbi744@sojourn.com
  
  NOTES : Can easily double.
  
  Recipe