Chicken liver parfait with port jelly and crisp almond Melba – Food & Home Magazine
Chicken liver parfait with port jelly and crisp almond Melba is an elegant side or appetiser to serve at a sophisticated meal.
Ingredients
- <h3>Chicken liver parfait</h3>
- 100ml white wine
- 100ml port
- 50ml brandy
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- a few fresh thyme sprigs
- 400g chicken livers
- 5 extra-large eggs
- 400g butter, melted
- salt, to taste
- 100g pistachio nuts, roughly chopped
- <h3>Port jelly</h3>
- 50ml boiling water
- 15g gelatine
- 375ml pink port (we used De Krans Pink Port)
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