Italian Home Cooking and Entertaining

½ lb. chicken liver
¼ lb calf/beef liver
½ T. anchovy paste
2 ½ Oz. capers
2 T. port
½ T. butter
¼ Cup chicken broth
Juice of one lemon
Olive oil
Thyme
One bay leaf
Sage
3 cloves of garlic
One baguette (or your own choice of crusty bread) These ingredients will yield enough pate for approximately 16 crostini.Sauté chicken and beef livers in a shallow pan with the olive oil, garlic cloves, bay leaf, sage and anchovy paste for a few minutes, until the livers are almost completely cooked. Add the port and, as soon as it has evaporated, add the chicken broth and a pinch of thyme. Cook until the broth has evaporated. Discard the garlic, bay leaf and sage and place the livers in a food processor. Add the capers, butter and lemon juice. Process briefly, adjust with salt and pepper to taste. Spread on individual slices of baguette (or toasted bread) to serve.