Recipe Archives->Dips->Liver Parfait

Chicken Liver Parfait

2 measures sweet sherry
1 1/2  pt double cream
900g. trimmed chicken livers
9 eggs
8 yolks
1 tsp. grated nutmeg
salt and pepper

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 180C or 350F 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.

Printable version: liver-parfait.txt.