Rothay Manor Recipe
Chicken Liver Parfait
Try this popular hors d’oeuvres at home (makes 1 terrine)
You will need: Method:
4oz Foie Gras 4oz chicken liver Saute onions & garlic, add spirits & thyme. Reduce until nearly dry and remove thyme
1 ¾ fl oz port 1 ¾ fl oz Madeira Sauté foie gras & chicken livers – just to seal, not to cook
1 fl oz brandy 2 ½ oz chopped onion Melt butter, combine all of the above & liquidise, adding eggs
1 garlic clove sprig of thyme Line the terrine with cling wrap and pour in the mixture
2 eggs 7oz butter Put terrine lids on and place in bain-marie
Seasoning and a little oil Put in a warm oven (160C, 325F, Gas 3) for approx. 45minutes
Remove from bain-marie and refrigerate for 24 hours
|