Chicken Liver Saute

1/2 cup butter or margarine
1 pound fresh or defrosted chicken livers, halved
1 medium onion, sliced
1/4 pound fresh mushrooms, sliced
3 tablespoons flour
1 teaspoon salt
Dash of pepper
1/2 teaspoon ginger
1 (10 1/2 ounce) can beef bouillon or consomme
1/2 cup dry or sweet sherry
1 teaspoon salt
Dash of pepper
1/2 teaspoon ginger
1 (10 1/2 ounce) can beef bouillon or consomme

Melt butter in frying pan. Saute chicken livers over low heat for eight minutes. Remove from pan to a platter and keep warm in oven.

Saute onion and mushrooms in the fat remaining in the frying pan for five minutes.

Stir in flour, salt, pepper and ginger. Gradually stir in consomme. Cook over low heat, stirring constantly, until thickened and smooth. Stir in sherry and livers. Simmer two minutes.

Serve over rice.