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