Crostini with Chicken Livers

• 2 tablespoons butter
• 1 x vegetable oil olive
• 1 small onions chopped
• 1 clove garlic chopped
• 1/2 pound chicken livers finely chopped
• 1/2 cup wine white
• 1 x salt
• 1 x black pepper
• 2 teaspoons parsley leaves
• 2 1/2 ounces cream heavy
• 1/2 cup gravy brown, (veal stock and herbs)
• 1 small bread french, loaf cut, into 1/4inch thick slices

1. In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic.
2. Saute lightly until the onion is transparent.
3. Add chopped livers and saute well over high heat for about 3 minutes or less.
4. Add white wine, salt, pepper, and parsley.
5. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute.
6. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400F (200C).
7. Spread the liver mixture on the toasted bread to serve.
8. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley.

butter, vegetable oil olive, onions, garlic, chicken, wine white, salt, black pepper, parsley, cream heavy, gravy brown, bread

Taken from recipeland.com/recipe/v/crostini-chicken-livers-39109 (may not work)