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Easy
Make a little battuto with an onion the size of a walnut, a little celery, carrot, and parsley; place on the fire with the butter, and when it begins to brown, toss in the chicken livers and veal cut into small pieces, season with a little salt and pepper, and cook with a little broth until the meat is done. Strain the meat, and chop it finely with a mezzaluna. Dissolve the crustless bread in t