Crostini with Chicken Liver and Spleen

For the crostini with chicken liver and spleen, coarsely chop the chicken liver, skin and spread the spleen (or chop the chicken breast). Sauté the chopped onions in olive oil. Sauté the spleen and liver briefly and deglaze with wine. Once the liquid has evaporated, add the coarsely chopped anchovies and capers.

Season with salt and pepper and stir well. Pour in the chicken soup and simmer for 15-20 minutes with the lid on. When the mixture is well thickened, remove from heat and pass through a sieve. Toast the bread slices in the preheated oven at 200°C or in a pan, spread the crostini with chicken liver with the lukewarm cream and serve quickly.

Preparation Tip:

This savory crostini cream keeps in the refrigerator for a fewdays, so it can be easily made in stock.

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