This was a delicious recipe for sauteed chicken livers and bacon that appeared decades ago in the New York Times (not the cookbook, the newspaper). It also contained either sherry or another fortified wine, and possibly mushrooms.
My husband's favorite --- dropped it for years because of diet ideas --- but now want very much to make it again. Does anyone remember it? Maybe even have the actual recipe stashed away somewhere?
I'm going to try and approximate it tonight, but last time I tried it wasn't as good as the original. So if someone can come up with it sooner (best) or later (okay) I'd be very grateful!