Stuffed Drumsticks

8 meaty drumsticks
1/2 pound chicken livers
1/2 cup fine dry bread crumbs
1 small jar mushrooms, finely chopped
Salt, black and red pepper, to taste
Chicken stock to moisten
1 egg, slightly beaten
1/4 cup milk
1 small onion, finely diced
1/2 cup celery, finely diced
1 clove garlic, minced
1/2 cup butter for saute

Fine bread crumbs for coating. Simmer chicken drumsticks until tender (bones will fall off easily). Use sharp-pointed knife to loosen meat from bone ends. Slip bone out. Saute chicken livers in butter. Mince cooked livers and combine with crumbs, drained mushrooms, celery, onions and garlic seasoning to taste. Add canned chicken stock to moisten slightly. Stuff boned drumsticks with this mixture. Dip drumsticks into mixture of egg and milk, then into crumbs and saute in butter until well browned. May serve with black peppercorn sauce. Drizzle lightly over plate and place drumstick on top of sauce.

Serve two per person.

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Cajun Country -- New Iberia, Louisiana