Crostini with Chicken Livers
2 tb Butter Oil, olive 1 sm Onion, chopped 1 lg Garlic, clove, chopped 1/2 lb Liver, chicken, finely -- chopped 1/2 c Wine, white Salt Pepper 2 ts Parsley 2 1/2 oz Cream, heavy
Ingredients
- 2tb butter
- 1lg garlic, clove, chopped
- 1/2lbliver, chicken, finely
- 21/2 oz cream, heavy
- 1/2c gravy, brown, (veal stock
Directions
- 1
2 tb Butter Oil, olive 1 sm Onion, chopped 1 lg Garlic, clove, chopped 1/2 lb Liver, chicken, finely -- chopped 1/2 c Wine, white Salt Peppe
- 2
Saute lightly until the onion is transparent
- 3
Add chopped livers and saute well over high heat for about 3 minutes or less
- 4
Add white wine, salt, pepper, and parsley
- 5
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
- 6
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
- 7
Spread the liver mixture on the toasted bread to serve
- 8
Garnish with grated white truffle, sauteed mushrooms, or chopped parsley