The idea for this dish came about at Claude’s when the principal ingredients virtually fell into my lap! Glenloth Game sent me some squab livers in the early autumn of 1989, and wild Australian ‘cèpe’ mushrooms - actually Slippery Jacks or bolets - made their first appearance. These exceptional ingredients needed only the addition of parsley purée and brioche to be perfect. Since squab livers are hard to find, I have substituted duck livers here
