Summary

Ingredients

• 200 g chicken liver (s), fresh
• 0.5 ½ lemon (s), untreated, (juice and grated zest)
• 1 stick (s) celery
• 1 carrot (s)
• 0.5 ½ parsley, smooth
• liter ⅛ red wine
• 2 tablespoon tomato paste
• 1 tablespoon capers
• 1 small onion (s)
• 2 tablespoon oil (olive oil)
• 2 tablespoon butter
• 1 bay leaves
• 0.5 teaspoon ½ juniper berries
• salt
• Pepper from the grinder
• 150 g olives, black, without stone
• 2 anchovy fillet (s), pickled
• 1 chilli pepper (s), dried
• 1 teaspoon lemon juice
• 4 cloves garlic
• 1 teaspoon rosemary, fresher
• 1 teaspoon thyme, fresher
• 6 leaves sage
• 1 tablespoon capers
• 100 ml oil (olive oil)
• Salt and pepper, from the mill
• 30 slices white bread, small

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Instructions

1. For the chicken liver cream, clean the chicken liver and cut into small pieces. Put 1 bay leaf and ½ teaspoon juniper berries in a bowl, pour in 1/8 l red wine.
2. Let it steep overnight.
3. Finely chop 1 onion, 1 celery stalk and 1 carrot. Heat 2 tablespoons of olive oil in a pan and melt 1 tablespoon of butter in it. Braise the vegetables.
4. Remove the chicken liver from the marinade, dry a little, sieve the stock. Add the liver to the vegetables, fry briefly. Stir in 2 tablespoons of tomato paste and the stock. Simmer gently for 10 minutes, season with salt, pepper, juice and zest of ½ unsprayed lemon. Finely chop the parsley, stir in. Let cool down a little, then finely puree with 1 tablespoon of capers in a blender. Stir in 1 tablespoon of softened butter, season to taste.
5. For the olive paste, rinse, dry and cut 2 anchovy fillets. Core the chilli pepper. Puree with the olives, all the herbs, 4 cloves of garlic and 1 tablespoon capers. Gradually pour in about 100 ml of olive oil until a creamy paste is formed. Season to taste with 1 teaspoon lemon juice, salt and freshly ground pepper.
6. Toast the white bread slices in the toaster or in the oven. Brush each slice with one of the pastes.