29
Meats, blanch / simmer
Soak the chicken livers in the milk, 1pt. water
and two tsp. of the salt in a shallow dish for
one hour.
Put the Madeira wine, port, shallots, thyme,
garlic and cognac into a small saucepan and
bring to a simmer and remove from heat.
Place the drained chicken livers and the wine
mixture in a food processor and blend.
Gradually add one egg at a time, then add the
melted butter, and the remaining salt and the
pepper.
Place into heat-proof parfait jars or dishes. Place in a Perforated
Stainless Steal Container.
Select: meats, blanch / simmer, thick, 165°F
Accessory: Perforated Container, Stainless Steel
50 Chicken liver parfait