Here is a dish that will add a touch of sophistication to the breakfast plate or luncheon buffet. Chicken Livers in Red Wine 6 Tbs (90 ml) butter 1/2 lb (225 g) mushroom caps 2 green bell peppers (capsicum), cored, seeded, and chopped 1 - 1 1/2 lbs (450 - 675 g) chicken livers 1/2 cup (125 ml) dry red wine 1 bay (laurel) leaf Salt and freshly ground pepper to taste Hot buttered toast Heat half the butter in a skillet over moderate heat and saute the mushrooms and peppers until tender, about 5 minutes. Meanwhile, in a separate skillet over moderate heat, melt the remaining butter and saute the chicken livers until browned but still slightly pink in the center, about 5 minutes. Add the mushroom mixture, red wine, bay leaf, salt, and pepper and simmer uncovered over low heat for 10 minutes. Serve on top of hot buttered toast. Serves 4 to 6.
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