Crostini With Chicken Livers Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
Pepper,
Oil, olive
2 tsp: Parsley,
1 small: Onion, chopped
2 1/2 ounce: Cream, heavy
1 large: Garlic, clove, chopped
1/2 cup: Gravy, brown,, (veal stock
1/2 lbs: Liver, chicken, finely
-- and herbs),
-- chopped,
1 small: Bread, French, loaf cut
1/2 cup: Wine, white
-- into 1/4-inch thick,
Salt,
-- slices,
In a saute pan, put 1 tablespoon of butter, some olive oil, the
Directions:
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.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco,
CA From: Rob Stewart Date: 09-12-94
Source from luhu.jp
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.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco,
CA From: Rob Stewart Date: 09-12-94
Source from luhu.jp