Chicken Livers On Toast Recipe
Ingredients
| Chicken livers | 1 pound | |
| Butter/Margarine | 3 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Parmesan and romano cheese | 2 Tablespoon, grated | |
| Onion | 1 Tablespoon, finley chopped | |
| Lemon juice | 1 Tablespoon | |
| Dried sage | 1/2 Teaspoon, crushed | |
| 4 drops bottled hot pepper sauce | ||
| 12 slices bread, toasted and quartered, or 48 melba toast rounds | ||
| Snipped parsley | ||
Directions
In covered saucepan cook chicken livers in the 3 tablespoons butter or margarine for 8 to 10 minutes or till no longer pink, stirring occasionally.
Put chicken livers through meat grinder.
Combine ground liver, the 1/4 cup softened butter, parmesan or romano cheese, onion, lemon juice, sage, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spread liver mixture on toast quarters or melba toast.
Garnish with snipped parsley.
Put chicken livers through meat grinder.
Combine ground liver, the 1/4 cup softened butter, parmesan or romano cheese, onion, lemon juice, sage, hot pepper sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Spread liver mixture on toast quarters or melba toast.
Garnish with snipped parsley.
Chef
