Canapes of Chicken Livers from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Saute the chicken livers in two tablespoonfuls of butter with a finely minced onion till tender; then pound them to a paste, adding first a dash of Anchovy Essence, one tablespoonful of butter, sal...
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Ingredients
- A Dozen Chicken Livers
- An Onion
- 6 Slices of Toast
- A Dash of Anchovy Essence
- 3 Tablespoonfuls of Butter
- Salt and Red Pepper to Taste
- Pimentos and Red Chili to Garnish
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