Dice the liver and sauté in olive oil with the finely chopped spring onions, garlic, ingredients and sage leaves. Add capers, season a little with pepper and extinguish with white wine.
Cook everything over medium heat for 5 minutes – the liver must still be pink inside.
Now cool slightly and prepare with a blender to a coarse puree.
Serve chicken liver puree on olive oil and fried slices of white bread.
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