This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Gourmet Buffet Dish
1/2 pound bacon
2 medium onions, sliced
2 tablespoons flour
1 1/2 cups water
1 chicken bouillon cube
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
2 bay leaves
2 4-ounce cans sliced mushrooms, drained
2 pounds chicken livers
In a skillet cook bacon until crisp, drain on paper towels, then crumble. In bacon fat, saute sliced onion until lightly browned. Remove from skillet and drain on paper towels. Reserve 2 tablespoons of bacon fat. Add flour to fat and blend well. Add water, bouillon cube, salt, pepper, thyme and bay leaves. Bring to a boil stirring well. Add sauteed onions, mushrooms and chicken livers. Simmer gently until chicken livers are cooked. Serve in a chafing dish. Top with crumbled bacon. Serve on saltine crackers. Makes 6 to 8 servings.