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Saute chicken livers over medium heat in equal amounts of butter and olive oil. Chop well, mix with capers and finely chopped anchovies. Season with a little salt and pepper. Return to the pan and stir in a little broth. Puree everything until the consistency of a thick paste. Serve warm or at room temperature on fresh bread. Sprinkle with chopped parsley. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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