Rinse the chicken livers and chicken hearts under running water and put them in a saucepan with the other chopped ingredients: onion, carrot, celery, rosemary and butter.

Season the livers with salt and stir all the ingredients. Cook for about 35 minutes on low flame fit a lid, adding some tablespoons of water every so often if too dry. The livers should remain soft and wet. When the chicken livers are done, put all the ingredients in a food processor along with the shelled walnuts or use a mill to make a pâté.

This sauce is good when it is quite rough, not too velvety. It should keep its rustic character.

At the very end season with salt and pepper and cream with some butter.

You can make this one day ahead, and when it’s time to serve it just heat the chicken liver spread with some butter or chicken broth.

Spread thickly on soft bread slices and sprinkle with toasted pine nuts.