• 1 cold roasted or steamed chicken
• 6 duck livers
• 4 hard-boiled eggs
• salsa (parsley) or celery, chopped
• lemon juice
• salt and pepper to taste
• olive oil to taste

Cook livers in a little water then mince together with the hard-boiled yolks. Mix in the rest of the ingredients*, make it a thin paste and thickly coat the chicken.

Serve in a large platter with parsley decoration. A slice of neatly cut bread, fried golden brown, can be served under each piece of chicken.

*     Alternatively, soak the chopped garlic overnight in lemon juice, drain when using the next day, and just use the juice instead of the chopped parsley. You will find it a real tip-top taste.