Crostini with Chicken Livers

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Crostini with Chicken Livers Ingredients

2 tb Butter	Pepper
Oil, olive	2 ts Parsley
1 sm Onion, chopped	2 1/2 oz Cream, heavy
1 lg Garlic, clove, chopped	1/2 c Gravy, brown, (veal stock
1/2 lb Liver, chicken, finely	and herbs)
chopped	1 sm Bread, French, loaf cut
1/2 c Wine, white	into 1/4inch thick
Salt	slices

Instructions for Crostini with Chicken Livers

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Main Ingredient: ChickenCuisine: Uncategorized

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