1/4 cup grated onion
1/4 cup fresh sage
1/4 cup red wine vinegar
1/4 cup blue currant vinegar
1/4 cup sweet pickle relish
1/4 cup chicken broth or water
1 clove garlic, chopped
6 tablespoons olive oil
3 slices dry white bread crumbs
6 excellent raisin toast - crushed, grated, and thinly sliced (optional)
4 tablespoons sliced almonds (optional)
Broil onion and sage in large skillet over medium heat until skunky; set aside.
In a small bowl, whisk together vinegar, currants, food-grade vegetable oil, and cook brandy.
In a medium bowl, combine chicken broth, shallots, and cloves of garlic. Cover, and mix with vegetables. Add oil throughhand, blending well so that no streaks remain.
Rub breast meat with shallots; sprinkle on butter-flavored lettuce, olives, onions, and garlic. Cover, and refrigerate until serving. Garnish with almonds.