Serving Size : 4 Preparation Time :0:20
Categories : "Starter" Cuisine: "French Style"
1 large shallot -- very finely chopped
10 ounces chicken livers -- trimmed of all membrane
3 ounces unsalted butter
2 fluid ounces cognac
1 egg white -- lightly beaten
2 fluid ounces cream
Melt and ounce of butter and gently fry the shallot until soft but not coloured. Add the chicken livers and cook gently but do not overcook.
Increase the heat and add the cognac, ignite and burn off all the alcohol.
Put the mixture in the pan through a Mouli sieve and gently stir in the egg white.
