Chicken Liver Parfait

Name: Chicken Liver Parfait
Yield: 1 serving(s)
Ingredients: 2 tablespoons sweet sherry; 1 1/2 pints double cream; 900 g chicken livers, trimmed,; 9 eggs; 8 egg yolks; 1 teaspoon nutmeg, grated; to taste salt and pepper

Submitted by Jackie Roe-Lawton

" "

Download

Ingredients:: 7
Serves:: 1

ingredients

2 tablespoons sweet sherry
1 ¹⁄₂ pints double cream
900 g chicken livers, trimmed,
9 eggs
8 egg yolks
1 teaspoon nutmeg, grated
to taste salt and pepper

directions

Bring cream to simmering point. Puree all other ingredients.
Slowly pour in the cream, and pass through a fine chinois or sieve. Cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4.
Chill, keeping tightly wrapped, to avoid oxidisation.
Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. Re wrap immediately after cutting.
Serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.