2 tablespoons olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery stick, chopped
6 chicken livers, trimmed
3 tablespoons red wine vinegar
100 ml/3½ fl oz dry white wine
2 egg yolks
juice of 1 lemon, strained
4-6 wholemeal bread slices, lightly toasted
salt and pepper
1 tablespoon capers, to garnish


1.Heat the olive oil in a frying pan. Add the carrot, onion and celery and cook over a lovw heat, stirring occasionally, for 5 minutes
2.Dip the chicken livers into the vinegar, pat dry with kitchen paper and add to pan.
3.Pour in the wine and season with salt and pepper. Cook, stirring frequently, until browned.
4.Remove the chicken livers from the pan and chop finely, then return them to the pan and cook for a further 2 minutes.
5. Beat together the egg yolks and lemon juice in a bowl.
6.Remove the pan from the heat and stir ih the egg yolk mixture. Spread on the lightly toasted bread slices and garnish with the capers. Serve immediately.

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