small splash of olive oil in a saute pan. throw in 1/2 pound chicken livers, cleaned and washed, and cook well. They will shrink half in size, releasing quite a lot of liquid. keep them out of the liquid, so they are cooking, not boiling, and allow liquid to evaporate on medium high heat. add many splashes of raspberry vinegar. if the vinegar is sweet, mix raspberry and red wine. About a half cup all together. when this in evaporated, slowly add in creme freiche until sauce is desired consistency. served over fresh undressed greens.