- Serves: 6
- Cook Time: 35 minutes
- Prep Time: 25 minutes
- Effort: medium
- 250 g chicken livers, at room temperature
- 2 shallots, diced
- 4 tsp madeira
- 4 tsp port
- 4 tsp brandy
- 1 sprig of thyme
- 2 eggs, t room temperature
- 250 g butter, melted
- pinch of sel rouge, (optional)
- salt, and freshly ground black pepper
Tips and Suggestions
'Sel rouge' is a red sea salt found in parts of France and North America, so-called because of iron salts that affect its colour.
1. Preheat the oven to 170°C/gas 3. Line six ramekins mould with cling film.
2. Rinse and clean the livers, removing any discoloured pieces and obvious veins.
3. Combine the shallots, Madeira, port, brandy and thyme in a saucepan. Bring to the boil, then simmer briskly until reduced and the liquid is almost syrupy. Remove the thyme sprig.
4. Once the livers and eggs are at room temperature, tip them into a blender or food processor along with the reduced sauce and melted butter. Whiz to a purée, in batches if necessary. Add the sel rouge, if using, and seasoning.
5. Press the mixture through a chinois (conical sieve) or fine sieve.
6. Pour into ramekins. Place foil over each ramekin and place in a roasting pan. Add enough hot water to come halfway up the sides of the ramekins. Bake for 30 minutes.
7. Remove from the oven and allow to cool completely before chilling.
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