1 tbsp olive oil
1 tbsp butter
1 cup chicken livers
salt
pepper
2-3 sage leaves
1 tbsp wine vinegar
4 flat filets of anchovies
1 tbsp capers
2 small dill pickles
8 slices of French bread (1 day old), 1/2" thick, toasted.
1 cup of chicken broth.
Heat the oil and butter in a saucepan.
Remove the thin skin surrounding the chicken livers, rinse them, and add to the saucepan, with the
sage leaves, and salt and pepper. Sauter over live heat, until lightly browned.
Discard the sage leaves, then finely chop the livers in a blender, together with anchovies, capers,
and pickles.
Add the vinegar and stir until smooth.
Place in the same skillet , over medium heat, stirring all the time, until it forms a paste.
Dip the bread slices quickly into the broth.
Spread each slice of bread generously with the chicken liver pate'.
Serve with a drink.