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IngredientsChicken liver parfait to make 1.5kg / 3lbs 1kg / 2½ lb chicken livers trimmed salt and pepper 4 tablespoons brandy 1 tablespoon oil 750 / 1 1/2 butter soften. |
Cover the livers with iced water and leave for about 2 hours.
Drain and pat dry. Mix with 2 pinches of salt and a small pinch of pepper and the brandy and oil.
Place in a terrine and leave for 2 hours. Cover the terrine with foil and put in a bain marie for 40 mins.
In a preheated oven 150c or 300f gas 4. The livers should be firm but still slightly pink on the inside.
Allow to cool and drain the livers, select 8 livers and put to one side.
Press the rest through a sieve. then whisk in the butter working it until it is creamy.
Correct the seasoning and pack the mixture into a terrine.
Placing the set aside livers in the middle.
Refrigerate for 24 hours and serve sliced with toast
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Chicken liver parfait recipe
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