2 tb Butter

           Oil, olive
      1 sm Onion, chopped

      1 lg Garlic, clove, chopped

    1/2 lb Liver, chicken, finely

           -- chopped
    1/2 c  Wine, white

           Salt
           Pepper
      2 ts Parsley

  2 1/2 oz Cream, heavy

    1/2 c  Gravy, brown, (veal stock

           -- and herbs)
      1 sm Bread, French, loaf cut

           -- into 1/4-inch thick
           -- slices
       In a saute pan, put 1 tablespoon of butter, some olive oil, the
  onion and garlic.  Saute lightly until the onion is transparent.
       Add chopped livers and saute well over high heat for about 3
  minutes or less.
       Add white wine, salt, pepper, and parsley.  As soon as wine has
  evaporated, add cream, 1 tablespoon butter, and the brown gravy, then
  bring to a boil, and simmer on low heat for about 1 minute.
       Slice French bread very thin (use day-old bread) then toast it on
  a baking pan in the oven for 1 minute at 400 F.
       Spread the liver mixture on the toasted bread to serve.
       Garnish with grated white truffle, sauteed mushrooms, or chopped
  parsley.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Adriana Giramonti, Giramonti Restaurant, San Francisco, CA