Chicken livers ‘n’ bacon (1950)

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Chicken livers ‘n’ bacon recipe

1 pound chicken livers
4 tablespoons French’s Mustard
4 tablespoons minced olives
1/2 pound sliced bacon, cut in half

Wash the chicken livers. Spread with French’s Mustard mixed with olives. Wrap each in a half slice of bacon and fasten with a toothpick. Bake in a hot oven (425 F) for 10 to 15 minutes. Crisp the bacon under the broiler for another minute, if necessary. Yield: four to six portions.

With that special French’s flavor!

Chicken livers ‘n’ bacon. Different! Delicious, easy to make! French’s Mustard gives the intriguing flavor that makes these tasty morsels really special.

Free! New recipe book… “Dining Delights.” Send name, address to the RT French Company, 1635 Mustard Street, Rochester 9, NY

Chicken livers bacon-1950

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