Chicken liver parfait

  • 31/12/2015
  • Difficult
  • 6
  • 90 min

This is one of the carefully selected hors d’oeuvres of French cuisine, who many still believe holds the world priority. A perfect combination of ingredients gives a surprisingly refined taste to this dish known as foamy liver pâté, mousse.

Ingredients

  • 500 g chicken liver
  • 40 g dry bacon
  • 1 bulb onion (35 g)
  • 60 g root vegetables (carrot, celery, parsley)
  • salt
  • pepper
  • 80 g butter
  • 100 ml sweet cream
  • 9 sheets gelatine
  • 1 tablespoon cognac
  • 1 tablespoon rum
  • 50 ml white wine
  • 1 tbsp Vegeta

Preparation

  1. 1.
    To make aspic with Vegeta: soak gelatine in cold water.
  2. 2.
    Boil one tablespoon of Vegeta and a little of white wine in half a litre of water for about 5 minutes and then cool. Add drained gelatine and let dissolve. After that bring the soup with gelatine to the boil, drain and let cool.
  3. 3.
    Finley slice the bacon, root vegetables, onion and sauté on 30 g of butter. Then add liver and sauté all together, basting with water if necessary. Add salt and pepper at the end.
  4. 4.
    Strain the cooled liver with vegetables (or mix in blender until creamy).
  5. 5.
    Mix the remaining butter to foam, add liver, sweet cream, 100 ml of prepared aspic, cognac, rum, white wine and mix all together until foamy. Add spices to taste, if desired.
  6. 6.
    Refrigerate the mixture in dishes or small moulds over night. Heat the remaining aspic, pour into a dish and let cool.

Serving

Shake out the parfait on plates or take out with spoon. Decorate with aspic cut in cubes and serve with toasted bread.

Advice

Preparing aspic with Vegeta simplifies the classic, very demanding procedure.

Little secret

When sautéing reduce the liquid as much as possible so the aspic can better bind the liver parfait.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 486 / 2.031 - -
Fat g 22,87 - -
Carbohydrates g 41,43 - -
Dietary fibre g 0,40 - -
Protein g 26,39 - -
Salt g 1,10 0 0
Vitamin A μg 17.025,10 426 341
Vitamin D μg 24,16 12 12
Vitamin C mg 43,52 58 48
Niacin mg 9,26 66 46
Potassium mg 223,02 6 6
Calcium mg 36,74 4 4
Phosphorous mg 365,34 46 46

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)