1. Bring a medium pot of Wine to the boil. Drop in the chicken livers and poach it for only 2 minutes. Drain on 2 paper towels.
2. Line a loaf pan with lightly buttered parchment paper.
3. Pulse the cooked liver in the food processor just until finely chopped.
4. Transfer liver to a medium sauté pan and place over the lowest simmer possible, to keep the liver hot.
5. Use a whisk to incorporate the butter into the liver. Add the Truffle and continue whisking until the mixture becomes smooth. Season to taste.
6. Spread the mixture in the loaf pan, cover with plastic wrap, and refrigerate for one day. Serve sliced with rustic toasts and tiny cornichon pickles.
My advice: Use the best butter you can find, since it is key to the success of this parfait.
Beware that it is rich in calories – small servings suffice !
|
