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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons sweet sherry |
1 1/2 pints double cream |
900 g chicken livers, trimmed |
9 eggs |
8 egg yolks |
1 teaspoon nutmeg, grated |
to taste salt and pepper |
Directions:
1. Bring cream to simmering point. Puree all other ingredients.
2. Slowly pour in the cream, and pass through a fine chinois or sieve. Cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4.
3. Chill, keeping tightly wrapped, to avoid oxidisation.
4. Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. Re wrap immediately after cutting.
5. Serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.
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