1/4 cup butter or margarine
1/2 lb. chicken livers, halved
1/4 lb. mushrooms, sliced
1/4 tsp. salt
2 tsp. Worcestershire sauce
Scrambled Eggs (below)

Melt butter in large skillet; brown livers. Push livers to one side. Add mushrooms; cook and stir until mushrooms are light brown. Mix livers and mushrooms.

Sprinkle with salt and Worcestershire sauce. Reduce heat; cover tightly and simmer 5 minutes or until liver is done. Serve with Scrambled Eggs.

2 or 3 servings

Scrambled Eggs

For each serving, break 2 eggs into a bowl with 2 tbsp milk or cream, 1/4 tsp. salt and dash pepper. Mix with fork, stirring thoroughly for uniform yellow, or just slightly if streaks of white and yellow are desired.

Heat 1/2 tbsp. butter or margarine in skillet over medium heat until just hot enough to sizzle a drop of water. Pour egg mixture into skillet.

As mixture begins to set at bottom and side, gently lift cooked portion with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, about 2 to 3 minutes.