Chicken Liver & Anchovy Savory
Yield
3 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 6 | each |
chicken livers
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 2 | each |
anchovy fillets
|
*
|
| ½ | cup |
stock
|
|
| 3 | slices |
bread
buttered, trimmed and cut in 1/2, toasted |
|
| 2 | tablespoons |
bread crumbs
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 6 | each |
chicken livers
|
*
|
| 2.5 | ml |
black pepper
|
|
| 2 | each |
anchovy fillets
|
*
|
| 118 | ml |
stock
|
|
| 3 | slices |
bread
buttered, trimmed and cut in 1/2, toasted |
|
| 3E+1 | ml |
bread crumbs
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Melt butter in skillet.
Sauté chicken livers, chop the livers with pepper and anchovy fillets until well blended.
Return mixture to skillet and add stock.
Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast.
Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown.
