Marjolaine of Chicken Livers: Chicken Liver Filling

Name: Marjolaine of Chicken Livers: Chicken Liver Filling
Ingredients: 100 ml decent red wine; a large pinch of sugar; 2 tbsp medium sherry or 1 tbsp brandy; 175 g soft butter; 400–425 g chicken livers (leaving 150g when trimmed); 2 shallots, finely chopped; 2 large open mushrooms, finely chopped; 150 ml double or whipping cream; 3 large pinches of salt; ¼ tsp ground cinnamon; a large pinch of grated nutmeg

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

175 g soft butter
400–425 g chicken livers (leaving 150g</

Garnish
Starter
Gluten-free

Method

Melt 25g of the butter in a wide frying pan, and when the foam subsides throw in the livers and sauté over fairly high heat for about 4 minutes, browning on all sides. Scrape off into the bowl of a food processor. Add another 25g to the pan and cook the shallots and mushrooms over a medium heat until the latter give up their juice. Add the red wine, sugar, and sherry or brandy and cook until th