-
1
Cut the top third of the bread off and set the parts aside, uncovered, for several hours or overnight.
-
2
When the bread is somewhat stale, use your hands or a spoon to scrape the bread away from the crusts.
-
3
Set the larger bottom crusts aside and rip the top crusts into small pieces.
-
4
Place the pieces, along with the interior bread, in a large bowl and add 2 cups of the stock.
-
5
Sprinkle the remaining cup of stock over the bread-crust bowls.
-
6
Set aside.
-
7
Preheat the oven to 300 degrees.
-
8
In a large skillet, melt 3 tablespoons of the butter over medium heat and add the onions, carrots and celery.
-
9
Cook, stirring, until the vegetables are tender (do not let them brown), 3 to 4 minutes.
-
10
Add the chicken livers and continue to cook until they are just cooked through, 3 to 5 minutes.
-
11
Add the sherry vinegar and currants to the pan with the livers and cook until the vinegar just evaporates, about 2 minutes.
-
12
Remove from the heat and add the soaked bread, sage, thyme, salt and pepper.
-
13
Mix thoroughly.
-
14
Dice the remaining 2 tablespoons of butter and dot inside the bottom of the bread bowls with it.
-
15
Spoon the mixture into the bowls, packing it in and mounding it.
-
16
Cover the bowls with foil and place them on a baking sheet.
-
17
Bake for 25 minutes, or until they are warmed through.
-
18
Slice into wedges and serve.
