Ingredients

  • Bechamel sauce
  • 290 milliliters milk
  • 1 bay leaf
  • 1 sprig parsley
  • 6 peppercorns
  • 55 grams butter, unsalted
  • 55 grams flour, all-purpose
  • Liver Creme
  • 450 grams chicken livers
  • 110 grams bacon, ends
  • 2 shallots coarsely chopped
  • 2 eggs beaten
  • 55 milliliters double cream
  • salt and pepper
  • Salpicon
  • 30 grams butter, unsalted
  • 1 shallot finely chopped
  • 85 grams mushrooms, white sliced
  • 2 teaspoons flour, all-purpose
  • 85 milliliters chicken stock
  • 85 grams ham shredded
  • Italian Sauce
  • 450 milliliters demi glace
  • 1 shallot finely chop
  • 1 tablespoon olive oil
  • 55 grams mushrooms, white finely chop
  • 45 grams ham thin shreds
  • 110 milliliters white wine dry
  • 2 teaspoons tomato paste
  • 1 teaspoon parsley chopped
  • Garnish
  • chervil sprigs

Directions

1. Preheat oven to 175*C/350*F/GM 4. Grease 8 dariole moulds or ramekins lightly with butter.
2. Make the bechamel sauce.
3. Prepare the salpicon: melt butter, add shallot and cook until soft, add mushrooms and cook 3-4 minutes. Blend in flour, cook for 30 seconds. Add the stock and bring to boil and simmer 1-2 minutes. Add the ham and allow to cool.
4. Mince the liver with shallots and fat bacon and pound well. Add the cold bechamel sauce gradually and the eggs. Season well and add the cream. spoon 3/4 of mixture into moulds.
5. Dip a spoon into cold water and slightly hallow th ecentre of the liver creams. Place the salpicon in the hollow. Carefully spoon the remaining liver cream mixture over this. Cover with foil, poach in bain-marie for 30-35 minutes, until firm to the touch. Allow to stand for a few minutes before turning out.
6. Meanwhile make Italian sauce. Sauté shallot, add mushrooms, cook briskly and add ham and wine and reduce, by boiling rapidly to half in volume. Add to demi-glace with tomato purée and parsley.
7. Turn the liver creams onto indivudual plates, surround by sauce and garnish with chervil.

Notes
Serving Ideas:Original serves 8.


Categories
P‚tÈs/TerrinesAppetizer, hot
Keywords
P‚tÈs/TerrinesAppetizer, hot
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