Chop the offal, onion and garlic into small pieces. Fry everything briefly in butter, deglaze with port wine and season with bouillon. Sprinkle the fresh thyme over the top, let it steep briefly and season with salt and pepper.
Briefly toast the bread in the oven with the grill function at a high temperature.
Spread the mixture on the bread, decorate with fresh thyme and serve as appetizers.
Is a delicious meal for several people and enriched with a salad for two.
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