Rinse apples, quarter and core. Finely grate one apple, sprinkle with juice of one lemon and fold in mayo. Cut the other apple into thin slices, also sprinkle with juice of one lemon.
Toast bread lightly, spread with butter (I) when cooled and top with apple slices.
Rinse cooled chicken liver, rub dry with kitchen paper.
Heat butter (Ii) in a coated frying pan. Roast liver in it, turning continuously, over medium heat for 6-8 min.
Remove from frying pan and season with salt. Spread evenly on apple slices. Garnish with mayo. Sprinkle parsley over liver and arrange toasts on lettuce leaves.
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