Crostini with Chicken Livers

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	35 minutes

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Ingredients

2	tablespoons	butter
1	x	vegetable oil	olive
1	small	onion	chopped
1	clove	garlic	chopped
1/2	pound	chicken livers	finely chopped
1/2	cup	wine	white
1	x	salt
1	x	black pepper
2	teaspoons	parsley leaves
2 1/2	ounces	cream	heavy
1/2	cup	gravy	brown, (veal stock and herbs)
1	small	bread	french, loaf cut, into 1/4inch thick slices

Directions

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

Add chopped livers and sauté 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, sautéed mushrooms, or chopped parsley.

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Member Review

Blueberry Crumb Pie

The pie was delicious but rather messy. I used regular sour cream, not "commercial" sour cream as called for in the recipe. What is commercial sour cream?

Reviewed by cgmarion