• 10 chicken livers
• Milk
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup chicken broth
• ¼ cup Madeira wine
• Flour for dredging
• 1 sliced onion
• 2 dry mushrooms
• Salt

Soak liver in milk for 6 hours. Brown butter, add flour. Add the chicken broth and wine and mix until smooth. Dredge liver in flour and add to sauce. Add the onion and mushrooms. Cover and simmer for 15 minutes. Salt just before serving, because an earlier salting will toughen the livers.