Instructions: In a large skillet over medium heat, melt 1/4 cup butter. Add chicken livers and saute for 6 to 8 minutes; chop finely. In a saucepan over medium heat, melt remaining butter with water. Add flour all at once and stir vigorously until ball forms in center of pan. Add eggs, one at a time, beating after each egg. Stir in livers and soup mix. Preheat oven to 375F. Drop by teaspoonful on baking sheet and bake for 25 to 30 minutes until puffed and golden brown.

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