Ingredients
- 2 dijon mustart
- 1 lb chicken livers
- 5/8 c bread crumbs
- 1/4 c ketchup
- 4 tb butter
- 2 tb brown sugar
- 1 1/2 tb worcestershire sauce
and Worcestershire. Heat sauce to boiling, stirring to dissolve sugar. Serve the warm livers with the hot sauce for dipping.
