Canapes of Chicken Livers

• A Dozen Chicken Livers
• An Onion
• 6 Slices of Toast

Saute the chicken livers in two tablespoonfuls of butter with a finely minced onion till tender; then pound them to a paste, adding first a dash of Anchovy Essence, one tablespoonful of butter, salt and red pepper to taste. Cut the bread the full width of the loaf and trim the edges nicely; then fry