Boil the chicken livers and wring. Then saute them and pry apart. Fry the sliced ​​mushrooms, add them a little water and stew. Then wring them and pry apart. For the sauce: Melt the butter, add a little flour, then pour a little bit of warm water (depending on how much sauce want quantity). Put processed cheese to melt, add the mushrooms and, finally put the broth. In the bottom put a little pots of sauce, then livers and so rotate. Put and parsley to taste. After 30-40 minutes in the oven, clean off the covers and put grated cheese to seal.