50 g/2 oz butter
300 g/11 oz chicken livers, trimmed and coarsely chopped
3 salted anchovies, heads removed, cleaned and filleted
4 white bread slices, crusts removed
salt and pepper


1.Melt the butter in a frying pan. Add the chicken livers and cook over a medium heat, stirring frequently, until browned.
2.Sprinkle with the brandy and cook until it has evaporated. Chop the anchovy fillets, add to the pan and season with salt, if necessary, and pepper.
3.Stir for 1 minute, then remove the pan from the heat. Lightly toast the bread slices on both sides, cut in half and spread with the liver mixture. Serve cold or warm

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