Crostini with Chicken Livers

Name: Crostini with Chicken Livers
Yield: 6
Cuisine: San Francisco
Ingredients: butter; vegetable oil; onions; garlic; chicken livers; wine; salt; black pepper; parsley leaves; cream; gravy; bread

Yield

6 servings

Prep

15 min

Cook

20 min

Ready

35 min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoons	butter
1	x	vegetable oil olive	*
1	small	onions chopped
1	clove	garlic chopped
½	pound	chicken livers finely chopped
½	cup	wine white	*
1	x	salt	*
1	x	black pepper	*
2	teaspoons	parsley leaves
2 ½	ounces	cream heavy
½	cup	gravy brown, (veal stock and herbs)
1	small	bread french, loaf cut, into 1/4inch thick slices	*

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	butter
1	x	vegetable oil olive	*
1	small	onions chopped
1	clove	garlic chopped
226.8	g	chicken livers finely chopped
118	ml	wine white	*
1	x	salt	*
1	x	black pepper	*
1E+1	ml	parsley leaves
72.3	ml/g	cream heavy
118	ml	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. Sauté 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℉ (200℃).

Spread the liver mixture on the toasted bread to serve.

Garnish with grated white truffle, sautéed mushrooms, or chopped parsley.