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Recipe : *** Chicken Liver Moulds With Mushroom Coulis

Chicken Liver Moulds With Mushroom Coulis
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Course:
Appetizer

Practical information

  • Prep time
    40 min
  • Cooking
    35 min
  • Ready in
    1 h 15
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 1 egg
  • 2 egg yolks
  • salt
  • pepper
  • a pinch of nutmeg
  • a pinch of mixed spices
  • 2 finely chopped shallots
  • 400 g chicken livers, trimed and cleaned
  • 300 g button mushroom, trimed and cleaned
  • 30 g salted peanuts, quickly panfried
  • 400 ml double cream

  • Recipe preparation steps

  • 1
    Pre-heat the oven at 350ºF (gas 6).
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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).
  • 6
    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 sauce all around each chicken liver parfait. And the finishing touch: sprinkle some crushed peanuts on the coulis.
  • Ready !



 

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