100 grams chicken livers
25 grams soft butter
¼ teaspoon salt
1 slice white bread
1 large lettuce leaf
1 tablespoon mayonnaise
2 teaspoons red wine
1 teaspoon cranberry sauce
½ red apple
Few drops lemon juice
¼ teaspoon sugar
1 WEDGE LEMON
-Wash the chicken livers in cold water, trim and dry well.
-Melt half the butter in a pan and fry the livers for 8 minutes over a moderate heat, turning continuously. Season with salt when cool, cut into equal slices.
-Toast the bread, spread with the rest of the butter and top with the lettuce.
-Arrange the liver on the lettuce and spoon the mayonnaise on top.
-Mix the red wine with the cranberry sauce and spoon over the mayonnaise.
-Wash core and coarsely grate the apple. Sprinkle with lemon juice and sugar and arrange around one corner of the bread.
-Garnish with a wedge of lemon.