1 to 2 oz black (tuber aestivium or melanosporum) truffle
3 tbl EV olive oil
1 tsp brandy
Juice of 1/2 lemon
Salt and pepper
4 slices of your favorite Italian or French bread
1 clove garlic, minced
2 tsp green peppercorns (brine packed)
7 oz chicken livers

Place garlic and green peppercorns in a mortar and reduce to a pulp. Cut the well trimmed livers and truffles into small cubes. Heat the olive oil in a frying pan and when hot add the livers and truffles. Stir fry for about 5 minutes then add garlic/peppercorns and cook for about 2 more minutes. Add brandy and lemon juice, season with salt and pepper and blend well. Spread evenly on toasted bread.