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.