TUSCAN COOKING
Typical Recipes, Hors d'oeuvre:
Chicken liver canapès
PREPARATION:
Sautè ¼ white onion in butter.
Add the chicken livers and remove them before they are fully cooked. Using a chopping
knife, mince them and return them to the saucepan.
Moisten with a little milk, add salt and pepper, and allow to thicken. Set aside and, when
cold, spread on buttered slices of toast. 50min.