Turkey Liver Toasts

• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• Salt and freshly ground black pepper to taste
• 6 to 8 turkey livers, split into halves and the sinew trimmed from the center (see note)
• 1 to 2 cloves garlic, peeled and chopped very fine (about 1 teaspoon)
• 2 tablespoons chopped parsley or chives, or a mixture of both
• 40 slices bread from a baguette, about 1 1/2 inches in diameter, toasted under the broiler

1. Heat the oil and butter in a very large skillet or 2 smaller ones.
2. Sprinkle the prepared livers with salt and freshly ground pepper.
3. When the fat begins to smoke, add the livers (being careful of splattering) and cook in one layer for approximately one to one-and-a-half minutes on each side, stirring in the chopped garlic and herbs at the last moment.
4. Remove immediately from the heat and transfer the livers to a plate.
5. Arrange the toasts on a large platter.
6. Cut each turkey liver half into three or four pieces (or each chicken liver half into two pieces).
7. The livers should be pink inside.
8. Serve immediately on toast.

unsalted butter, olive oil, salt, turkey livers, garlic, parsley, bread

Taken from cooking.nytimes.com/recipes/742 (may not work)