|Chicken livers||6 Ounce|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Black olives||4 Ounce|
|Garlic||1 Clove (5 gm)|
|Olive oil||5 Tablespoon|
|Parsley||1 Tablespoon, chopped|
|Black pepper||1⁄4 Teaspoon|
|French bread||1⁄2 Pound (Baguette)|
For the liver pate wash the chicken livers in cold water and dry.
Peel and dice the onions.
Heat the butter and saute the onion until golden brown.
Add the livers and saute on all sides, remove and chop.
Deglaze the pan with the Marsala and add to the liver.
Chop the capers and add to the liver with the salt and pepper.
To make the olive paste, pit and dice the olives.
Peel the onion and the garlic clove.
Chop the onion.
Coarsely chop the garlic and crush well with the anchovies and the capers.
Mix the anchovy paste with the olives and the onion.
Mix in 1 tablespoon of the olive oil and the parsley.
Season the mixture with the pepper and the sugar.
Cut the bread in 16 equal slices.
Heat the remaining olive oil in a pan and fry the bread on both sides til golden brown.