2 tb Butter

Oil, olive 1 sm Onion, chopped

1 lg Garlic, clove, chopped

1/2 lb Liver, chicken, finely

-- chopped 1/2 c Wine, white

Salt Pepper 2 ts Parsley

2 1/2 oz Cream, heavy

1/2 c Gravy, brown, (veal stock

-- and herbs) 1 sm Bread, French, loaf cut

-- into 1/4-inch thick -- slices In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent. Add chopped livers and saute well over high heat for about 3 minutes or less. Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400 F. Spread the liver mixture on the toasted bread to serve. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA