CHICKEN LIVER PÂTÉ, FLORENTINE STYLE
Steps:
- Sauté chicken livers over medium heat in equal amounts of butter and olive oil. Chop well, mix with capers and anchovies, and season with salt and pepper. Return to the pan and stir in a very little broth. Purée everything until it is the consistency of a thick paste. Serve warm or at room temperature on fresh bread. Sprinkle chopped parsley over the top if you want.
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