Chopped Livers on Toast

Name: Chopped Livers on Toast
Yield: Serves 4
Cuisine: British
Ingredients: 250 g fresh chicken or duck livers, cleaned; 250 g fresh chicken or duck livers, cleaned; a handful of land cress, young watercress or other small salad leaves, washed and dried; a handful of land cress, young watercress or other small salad leaves, washed and dried; a handful of land cress, young watercress or other small salad leaves, washed and dried; salt and freshly ground black pepper; 4 slices of brown or white, bloomer-type bread; 4 slices of brown or white, bloomer-type bread; 4 slices of brown or white, bloomer-type bread; 100 g butter; 2 large shallots, peeled and finely chopped; 1 garlic clove, peeled and crushed; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is such a simple, inexpensive dish to knock up quickly at home. You can use either chicken or duck livers, preferably fresh rather than frozen though the latter will do.

Ingredients

250 g fresh chicken or duck livers, cleaned
100 g butter

Europe
United Kingdom
Sandwich
Snack

Method

Cut the livers into small, even-sized chunks. Melt half the butter in a saucepan and gently cook the shallots and garlic for 3-4 minutes, stirring every so often, until soft. Take off the heat.

Pat the chicken livers dry with kitchen paper and season with salt and pepper. Melt the rest of the butter in a frying pan until it begins to foam. Add the livers and cook them for a couple of mi