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Recipe Croutons With Chicken Liver Sauce,


onion, celery, carrots, bay leaf, thyme, rosemary, parsley, sage, marjoram, chicken liver, tomato paste, anchovies, cognac, capers


It's very important that the livers are fresh, viscera, are to eat only in this case. We wash the livers and then start to chop, taking care to carefully remove all the fat and cut into smaller pieces, we now turn to prepare the smells from the kitchen. Dissect and cut the carrots, celery, onion, and add the chopped other odors, leaving the entire bay and removing the sprigs of thyme and rosemary. At this point we can put it all together with the livers, in the pan on the stove for half an hour, add the brandy, capers and pass the mixture in the food processor, so we'll get a delicious chicken liver sauce to spread on our toast.

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