Toast with Chicken Liver Pate
For the chicken liver pate, peel the onion and cut into small cubes. Brown the liver in a little butter on all sides, then put in the onions and sauté 3 minutes, then pour in the port wine and the cream and leave to cool in the pan. Mix everything with a hand blender to a fine paste, season with salt and pepper.
Cut the baguette into slices and toast slightly in the oven at 250°C (485°F). Remove, let cool slightly and spread with liver cream. Serve garnished with capers and parsley.