Poultry Liver Parfait with Jelly

Maybe your new favorite bean dish:

Preheat the stove to 85 degrees (95 degrees top-bottom heat, gas level 1). Boil the butter with the herbs and skim. Put the liver through the finest disc of the meat grinder. Put the butter, liver and egg in a hand mixer, mix well and then strain through a fine sieve. Season strongly with a pinch of salt and freshly ground pepper, pour in a smooth until half. Poach in a water bath in the stove for half an hour, then put to cool.

For the jelly, soak the gelatin in cold water. Heat the clear soup and let the squeezed gelatine melt in it. Season with Madeira and cool on ice. Just before it sets, pour the jelly over the parfait to a height of about 1 cm.

Later, cool everything together repeatedly for a couple of hours until well chilled.

Clean the top and bottom of the beans and blanch in salted water for 5 min. Remove, rinse and drain.

Then put them in a suitable bowl and dress with balsamic vinegar, pepper, salt and olive oil. Clean the mushrooms and cut them into tender strips.

To serve, dip a spoon in hot water and make dumplings from the parfait. Garnish with a few leaves of chervil. Serve the bean salad and garnish with freshly sliced mushrooms. Serve with freshly toasted toast.

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