Side Pannel
Crostini with Chicken Livers
Crostini with Chicken Livers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 2 tb Butter
- Oil, olive
- 1 sm Onion, chopped
- 1 lg Garlic, clove, chopped
- 1/2 lb Liver, chicken, finely
- -- chopped
- 1/2 c Wine, white
- Salt
- Pepper
- 2 ts Parsley
- 2 1/2 oz Cream, heavy
- 1/2 c Gravy, brown, (veal stock
- -- and herbs)
- 1 sm 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.
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.
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