Chop a little onion, and fry it in butter without allowing it to color; put in the livers and some parsley, and fry or saute 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."