Chicken Liver Parfait with Cafe De Paris Butter

delicious.com.au

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

1.2kg chicken livers, trimmed

2 cups (500ml) milk, to soak

50g unsalted butter, chopped, plus 100g extra butter, chopped

1 tbs olive oil

2 garlic cloves, crushed

4 thyme sprigs, leaves picked

2 red (Asian) eschalots, finely chopped

¼ cup (60ml) thickened cream

⅓ cup (80ml) sparkling white wine or white wine

Chopped chives, to serve

Thinly sliced toasted baguette, to serve

subheading: CAFE DE PARIS BUTTER:

150g unsalted butter, chopped

1 red (Asian) eschalot, finely chopped

1 garlic clove, crushed

3 tsp baby capers, rinsed, drained, finely chopped

3 anchovy fillets in oil, drained, finely chopped

1 tbs Dijon mustard

1 tsp curry powder

Finely grated zest of ½ a lemon

1 tbs finely chopped flat-leaf parsley leaves

1 tbs finely chopped chives

Directions at delicious.com.au

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