Ingredients
- 6 chicken livers
- 2 anchovy fillets
- 1/2 stock
- 55 gr butter
- 14 gr bread crumbs
- 10 gr gratd parmesan cheese
- 1 gr pepper
- 3 slices buttered toast (sliced)
Melt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. Anita Douglas
