Crostini With Chicken Livers

Recipe Ingredients

2 tablespoons	30ml	Butter
		Oil - olive
1		Onion - chopped (small)
1		Garlic - clove, chopped (large)
1/2 lb	227g / 8oz	Liver - chicken, finely
		Chopped
1/2 cup	118ml	Wine - white
		Salt
		Pepper
2 teaspoons	10ml	Parsley
2 1/2 oz	71g	Cream - heavy
1/2 cup	118ml	Gravy - brown, (veal stock
		And herbs)
1		Bread - French, loaf cut (small)
		Into 1/4-inch thick - - slices

Recipe Instructions

In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent.

Add chopped livers and saute well over high heat for about 3 minutes or less.

Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute.

Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400F.

Spread the liver mixture on the toasted bread to serve.

Garnish with grated white truffle, sauteed mushrooms, or chopped parsley.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

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