Chicken Liver and Anchovy Savory

4 tb Butter

6 Chicken livers

1/2 ts Pepper

2 Anchovy fillets

1/2 c Stock

3 sl Buttered toast (edged,

-trimmed and cut in 1/2) 2 tb Bread crumbs

2 tb Gratd Parmesan cheese

Melt butter in skillet.
Saute chicken livers, chop the livers
with pepper and anchovy fillets until well blended.
Return mixture
to skillet and add stock.
Cook over medium heat 5 minutes, stirring
frequently.
Place mixture on toast.
Sprinkle bread crumbs and
cheese.
Place under broiler for 1 minute to brown.
Serves 3.
Anita
Douglas From: Paul Kimball Cooking Capers Shared By: Pat
Stockett