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What happened to the August recipe, you ask? Well, we do go sailing, you know <g>

Neil Andrews' Sherried Chicken Livers
1/2 lb - chicken livers
1 tblsp - butter
2 tblsp - brandy (optional)
2 tblsp - butter
1/4 lb - mushrooms, sliced
2 tblsp - dry sherry
1/2 cup - beef or chicken stock
1/2 tblsp - Bisto mixed with cold water
Seasoned flour for dredging

Remove white parts and stringy bits from livers.
Dredge in seasoned flour.
Heat sauté pan on medium-high heat.
Add 1 tblsp butter and let it get hot.
Add chicken livers, prick with a fork to avoid splatters.
Cook about 2 minutes each side. Do not overcook.
Remove pan from burner, pour brandy over livers and set alight.
When flames subside, remove livers from pan and set aside.
Melt 2 tblsp butter in pan.
Add mushrooms and stir until browned.
Return livers to pan.
Add sherry and stock.
Thicken sauce with Bisto.

Serve: With noodles, toast points or on English muffins, split and toasted.