Friday 20 May 2011: chicken liver parfait
These are the ingredients I use for the chicken liver parfait. Chicken livers, 2 eggs and 2 yolks, shallots reduced with Port, Madeira, thyme and bayleaf and melted butter.
I blitz the raw livers with the eggs and shallots and then gradually add the butter to form an emulsion. It gets cooked au bain marie for about 45 minutes and then when they have cooled down I cover them in tarragon butter with a palet knife. It looks similar to this when it is ready.
Oh and apologies for the bad photo. I forgot to put the sd card in my camera this morning which was highly annoying!
Pie night tonight YAY!! It's become a popular one.