Soak the chicken livers in the milk overnight. Remove them from the milk, then coat them with flour and fry in some melted butter.
Add the finely chopped shallots and garlic and some thyme and toss to mix.
Add a splash of red wine, ½ tsp tomato purée, 2 tbsp stock and the balsamic vinegar.
Rub two slices of bread with some garlic and grill. Serve with the chicken livers and garnish with some more thyme.
