Crostini with chicken livers

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
Oil, olive
1 small Onion, chopped
1 large Garlic, clove, chopped
½ pounds Liver, chicken, finely chopped
½ cup Wine, white
Salt
Pepper
2 teaspoons Parsley
2½ ounce Cream, heavy
½ cup Gravy, brown, (veal stock and herbs)
1 small Bread, French, loaf cut into 1/4-inch thick slices

Directions

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 400 F.

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 From: Rob Stewart Date: 09-12-94

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