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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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