Canapes of Chicken Livers

Canapes de Foies de Volaille

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Chicken Livers
  • An Onion
  • 6 Slices of Toast
  • A Dash of Anchovy Essence
  • 3 Tablespoonfuls of Butter
  • Salt and Red Pepper to Taste
  • Pimentos and Red Chili to Garnish


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 in butter to a golden brown; take out and drain, and place in a silver dish, or in the dish in which they are to be served, and pile up the Chicken Liver preparation in pyramidal shape on top of the Toast; smooth nicely all around with a knife and set in the oven for two or three minutes; decorate the edges of the bread with slices of pimentos and rings of red chilis and serve hot.