225 g chicken livers [8 oz.]
40 g butter [1.4 oz.]
1 finely chopped shallot onion
3-4 sage leaves
freshly ground black pepper
8 slices white bread, 5 mm thick, cut in either triangles or ovals
butter for frying
some lemon juice
1 tablespoon chopped parsley
Rinse chicken liver, remove skins and discoloured parts, and chop them finely. Melt the butter in a small saucepan and fry the shallot onion and sage leaves.
Add the chopped liver, sprinkle with a little freshly ground pepper and fry the liver, stirring until no longer pink, about 6 minutes. Meanwhile fry the bread croutons in butter until they are crispy and golden brown on both sides. Let them drain on kitchen paper.
Stir a little lemon juice into the liver mixture. Season to taste and butter the the croutons. Sprinkle with parsley and serve immediately.