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CHICKEN LIVERS PAPRIKA

1 lb chicken livers
2 TBS butter
1 medium-sized onion, chopped
1 tsp paprika
1 TBS flour
1 C beer
juice of 1/2 lemon
salt and pepper to taste
2 TBS cream

Saute halved livers in butter about 3 minutes. Saute onion until soft. Stir in paprika and flour. Add beer gradually,
then the lemon juice. Season to taste and add cream. Simmer for 4 minutes. Serve on toast or rice. Serves 4.

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