CHICKEN LIVERS EN BROCHETTE (for six)

1 pound chicken livers

12 medium-size mushrooms

6 slices bacon

6 cherry tomatoes

6 white onions, cooked

¼ cup flour

1/3 cup olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon Dijon mustard

Mario’s marinara to accompany 

---

1. Preheat the broiler.

2. On each of 6 small skewers, alternate chicken livers with mushrooms, folded half strips of bacon, tomatoes and onions.

3. Roll the skewers in the flour. Brush livers and vegetables lightly with the olive oil, mixed with the salt, pepper and mustard.

4. Broil the filled skewers 3 inches from the source of heat until brown on all sides, turning frequently and basting with remaining olive oil if necessary. Serve the skewers atop a bed of homemade tomato sauce.

from Craig Claiborne, The New York Times Cookbook