4 tablespoons of clarified butter
400 grams of fresh chicken livers, sinew removed
250 grams of small saffron milk cap mushrooms (quartered)
2 tablespoons of unsalted butter
2 tablespoons of finely diced shallots
1 garlic clove finely crushed
50 mls of All Saints Estate Muscadelle
100 mls of chicken stock
75 mls of thickened cream
4 slices of sourdough bread
Heat 2 tablespoons of clarified butter in a heavy-based frying pan. Season the livers and sauté for 3 – 4 minutes. (I prefer mine pink in the middle.)
Remove and keep warm.
Add the remaining clarified butter and sauté the mushrooms for 5 minutes, then put them aside.
Wipe the pan out and add the spoon of unsalted butter. When it starts to foam, add the shallots and cook gently until translucent.
Add the garlic and Muscadelle and reduce by half.
Add the stock, cream, and remaining butter and reduce until a glossy sauce is achieved.
Check the seasoning and adjust the taste.
Grill or toast your bread.
Add the mushrooms to the sauce and spoon over the toast and finish with your chicken livers.
Chef’s extra tip! Add a poached egg to really gild the lily.
Enjoy with the All Saints Estate 2013 Merlot ($30)