Chop a little onion, and fry it in butter without allowing it to color;
put in the livers and some parsley, and fry or _sauté_ them until they
are done; take out the livers, add a little hot water or stock to the
onions and parsley, thicken it with some flour (_roux_, page 51);
strain, season, and pour it over the livers.
If stale bread is cut into the shape of a small vase or cup, then fried
to a good color in boiling lard, it is called a _croustade_. One of
these is often used with chicken livers. Part of the livers are put in
the top of the _croustade_ in the centre of the dish, and the remainder
are placed around it at the base. The dish is called “_croustade_ of
livers.”