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Easy
Cook the livers in butter, and when they have absorbed it cover with broth. Add a pinch of pepper but no salt. When done, mince finely together with one anchovy, washed and boned. Then put back in the skillet where you cooked the chicken livers, add a little more butter, and heat the mixture without bringing it to a boil. To serve spread on slices of fresh bread from which you have removed the