Chicken Liver, Asparagus, Golden Raisins and Toast

Name: Chicken Liver, Asparagus, Golden Raisins and Toast
Yield: Serves 4
Cuisine: France
Ingredients: 4 tablespoons sugar; 150 ml (5 fl oz) thick (double) cream; 2 tablespoons milk powder; 200 g (7 oz) golden raisins (sultanas); 400 ml (14 fl oz) white verjus; 1 egg, beaten; 250 ml (9 fl oz/1 cup) milk; 50 g (1¾ oz/¼ cup) sugar; 1 tablespoon active dry yeast; 125 ml (4 fl oz/½ cup) rice vinegar; 400 g (14 oz) unsalted butter, cubed, at room temperature; freshly ground white peppercorns; 6 asparagus spears; celery hearts, microcelery, and wild greens in season, to serve; 550 g (1 lb 4 oz/3¾ cups) strong flour; 3 tablespoons salt; 20 g (¾ oz) baking powder; 10 chicken livers, rinsed; grapeseed oil, for frying; 7 medium French shallots, peeled, thinly sliced; 125 ml (4 fl oz/½ cup) brandy; 125 ml (4 fl oz/½ cup) mirin (rice wine)

Preparation info

Serves
4

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

10 chicken livers, rinsed
grapeseed oil, for frying
7 medium French shallots, peeled, thinly sliced
125 <

Europe
France
Main course
Mediterranean

Method

Line a freezer-proof mould with plastic wrap. Blot the chicken livers dry with paper towel. Put a frying pan over high heat and add the grapeseed oil. Once extremely hot (the oil is smoking) sear the livers quickly on all sides for a hard golden crust, being careful not to cook the livers past rare. Remove from the frying pan and set aside.

Reduce the heat to low and gently sweat the sh