Chicken liver toasts

Chicken liver toasts

By
From
Encyclopedia of Food and Cookery
Serves
8

These small savouries are equally good served as an antipasto or as light snacks.

Ingredients

Quantity Ingredient
3 tablespoons butter, plus extra for frying
1 shallot, finely chopped
3-4 fresh sage leaves
250g chicken livers, finely chopped
freshly ground black pepper
8 slices french bread, halved
or 8 slices sandwich loaf, cut into triangles
2 teaspoons lemon juice
1 tablespoon parsley, chopped

Method

  1. Melt 3 tablespoons butter in a small saucepan and sauté shallot and sage leaves for about 5 minutes. Discard sage leaves. Add livers and pepper and cook gently, stirring, for about 6 minutes or until livers are lightly coloured but still slightly pink.
  2. Fry bread pieces in butter until crisp and golden on both sides; drain on paper towels. Stir lemon juice into liver mixture, check seasoning, spread over fried bread and sprinkle with parsley. Serve immediately.
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