Crispy Chicken Livers and Mustard Dip
8 Tbsp. butter
1 1/2 cup bacon flavored cracker crumbs
1 1/2 lbs. chicken livers
2 oz. can dry mustard
2 eggs, beaten
1 cup vinegar
1 cup sugar
Melt butter in 9 x 9-inch pan. Cut livers in half; roll in crumbs. Place in pan in a single layer.
Sprinkle with remaining crumbs; bake. May be done a few hours ahead and reheated. Bake at
350 degrees for 45 minutes.
In a separate bowl, mix mustard and vinegar. Let stand six hours. Cook mustard mixture, eggs,
and sugar in a double broiler until thick. Serve hot, surrounded by chicken livers.