Recipe - Crostini With Chicken Livers

2 tablespoon Butter
Oil, olive
1 small Onion, chopped
1 lg Garlic, clove, chopped
One half pound Liver, chicken, finely
chopped
One half cup Wine, white
Salt
Pepper
2 teaspoon Parsley
2 One half ounce Cream, heavy
One half cup Gravy, brown, (veal stock
and herbs)
1 small Bread, French, loaf cut
into 1/4inch thick
slices

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 dayold 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/mmgcsf.zip