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Recipe from: 5/1/2003 12:00:00 AM

Ingredients 13
Servings 4
Time 30


  • 15
    olive oil
  • 40
    unsalted butter
  • 1
    small onion, finely chopped
  • 1
    carrot, finely chopped
  • 1
    stick celery, finely chopped
  • 1
    chicken liver, trimmed and washed
  • 100
    calf's liver, trimmed, washed and dried
  • 30
    dry white wine
  • 18
    tomato purée, diluted in
  • 60
    hot water or stock
  • 25
    capers, rinsed and finely chopped
  • 4
    (to 8) thin slices crusty white or brown bread, lightly toasted
  • 15
    parsley, finely chopped


Heat olive oil and half the butter, add vegetables and sauté over a medium heat until tender.
Add the two livers, stir and add the wine.
Cook for two minutes, then add the diluted tomato purée.
Season to taste with salt and freshly fround black pepper, then add 30 ml water, cover and simmer for 20 minutes.
Remove from the heat, lift the livers out of the sauce and process them until smooth.
Return the purée to the pan and stir in the rest of the butter and the capers.
Heat through then spread the toasted bread generously with the liver topping, sprinkle with parsley and serve immediately.

Read more on: sauté  |  lamb

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