Chicken liver croutons

Preparation:

Preparation: Brown the livers in oil with the addition of six sage leaves. When they are browned, add half a glass of wine and, when the wine has evaporated, cook them gradually adding a cup of stock. Salt and pepper. Add the boned anchovies to the livers, a handful of capers and chop everything finely. Put the mixture back on the heat in the cooking sauce from the chicken livers, turn it quickly for two or three minutes to mix it well and remove it from the heat when it is ready. Then spread the mixture on the croutons, which must not be too thin and wet on one side with a little broth. Garnish with a parsley leaf.