In addition to the sauce, the chicken giblets were often used to prepare tasty appetizers and this was a very usual habit.
In fact the chicken giblets can be found in numerous restaurants while the sauce is sold packaged on the shelves of shop and supermarkets.
Instead the tradition to make this typical dish by hand fell into disuse.

Ingredients
Entrails of 2 chickens
sage
1 onion
1 rib of celery
1 carrot
½ glass oh white wine
slices of toasted bread
oil
salt
pepper
vinegar

Preparation method
Wash well the giblets, especially the entrails.
Boil the giblets adding sage, onion, celery, carrot, garlic, oil, salt, pepper, half glass of wine and vinegar.
Leave it to cook.
Concluded the cocking, pull out the mix from the saucepan and beat it up to achieve a minced pastry to be spread on the toasted bread.

Note – The Canapé with giblets was a typical course served on big oval dishes in occasion of feasts.