We marinated these livers in red wine with garlic, onions and fish sauce. Then we threaded them onto skewers with the radishes and grilled them. We cleaned the radish tops, sauteed them with garlic and then chopped them up and folded them into soft butter. We finished the grilled skewers with the radish top butter, which we also slathered on grilled bread that was served alongside. The juices from the livers and radishes mingled with the melting butter, soaking into the toast and creating delicious do-it-yourself tartines for our guests (and us) to enjoy.