Put the livers, cream, egg yolks, egg, salt, pepper, nutmeg and mixed spices in the food processor. Blitz the lot for a minute or so and pass it through a fine sieve.
Place your molds in an oven tray. Fill them up with the chicken liver mixture. Then fill the oven tray, half way with some boiling water. Cook for 35 minutes.
As your liver "parfait" (creamy mold) are cooking, prepare your mushroom coulis: sweat off the mushrooms in a pot along with a nob of butter and the shallots. Season well and let this cook, covered, for 5 minutes.
Add the cream and allow to cook for another 5 minutes. Quickly blitz the sauce (10 seconds at the most, there should be some tiny mushroom bits left).
When the parfaits are cooked, take them out of their molds and place them at the centre of each plates. Place a small sprig of chervil on the top of them. Pour a little bit of the mushroom sauceall around each chickenliver parfait. And the finishing touch: sprinkle some crushed peanuts on the coulis.