Chicken Liver Parfait

• Ready In: 0 mins
• 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
•  salt and pepper

Directions

1. Bring cream to simmering point. Puree all other ingredients.
2. 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.
3. Chill, keeping tightly wrapped, to avoid oxidisation.
4. Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. Re wrap immediately after cutting.
5. 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.