This dish is both an excellent hors-d'oeuvre and a good accompaniment
for roasts and wild game. For 6 persons clean 3 or 4 chicken
livers
carefully, clear them of the gall and mince them until mashed.
Then
cook them with 1 chopped sprig of parsley in 1 knob of butter.
Out of
the flame squeeze 1/2 lemon onto, add 1 tablespoon of finely chopped
capers, check salt and pepper. Spread this mixture generously on
toasted or fried slices of bread and decorate the dish with lemon
crescents and small sprigs of parsley.
("Umbria in Bocca", by Antonella
Santolini,
Edizione Gulliver, printed in 2000, pg. 13)