Melt butter in frying pan. Sauté chicken livers over low heat for eight
minutes.
Remove from pan to a platter and keep warm in oven.
Sauté onion and mushrooms in the fat remaining in the frying pan for five
minutes.
Stir in flour, salt, pepper and ginger. Gradually stir in consommé. Cook
over low heat, stirring constantly, until thickened and smooth. Stir in sherry
and livers. Simmer for two minutes.