Meat

Chicken liver cake with ratafia

    Recipe by Michel Moret.

Ingredients for 6:
- 6 light-coloured chicken livers i.e. 300 to 350 g
- 150 g chicken breasts
- 6 whole eggs
- 6 egg yolks
- 50 g flour
- ¼ litre single cream
- 2 spoons double cream
- 1 crushed clove garlic
- 1 spoon chopped parsley
- ½ glass ratafia
- Salt, pepper, nutmeg

   Preparation:
Blend the chicken breast and chicken liver together.
In a mixing bowl, mix all the ingredients thoroughly and fill the well-greased individual ramequins.
Cook at moderate heat for 160-180° for 20 minutes.

Presentation:
Turn out and serve with a classic tomato sauce.

Serving suggestions: White wine Chablis 1er Cru Beauroy


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