Photo: Lily Banse
Chicken liver parfait
14 ingredients
1 hr
Serves 10-12
openrecipes
Rich, silky and meltingly delicious, this remains one Raymond's most popular brasserie dishes. Make it two days in advance if possible so the flavours can fully develop and mature.
Estimated Nutrition (whole recipe, rough)
667
Calories
47g
Protein
42g
Fat
26g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g/14oz fresh chicken livers
- 500ml/18fl oz milk
- 4 tsp salt
- 100ml/4fl oz dry Madeira
- 100ml/4fl oz ruby port
- 60g/2½oz shallots
- 2 sprigs thyme
- 1 garlic
- 50ml/2fl oz Cognac
- 5 medium free-range eggs
- 400g/14oz unsalted butter
- 2 pinches freshly ground black pepper
- 75g/3oz softened butter
- 75g/3oz softened lard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes