Heat some oil in a pan (preferably earthenware).  Grate or crush the truffles and add to oil in pan.  Stir well and season with salt, add one crushed garlic and anchovies.  Fry lightly until a smooth sauce is formed.

In another pan, cook chicken livers, salt, pepper, capers slowly for about 10 minutes, adding clove of garlic (whole) if necessary.

Add the chicken liver sauce to the truffle sauce and cook for a further few minutes to mix the two sauces.  Add a little lemon juice, remove garlic clove (if added) and spread mixture on the canapés.