Advertisement
6 dozen
Easy
Published 1966
Sauté the chicken breasts in half of the butter until lightly browned.
Sauté the chicken livers briefly in the same skillet. Grind the chicken breasts, livers and ham, using the finest blade of a food grinder. Add the cheese; mix.
Melt the remaining butter in a small pan and stir in the flour. Gradually stir in the milk and bring