Ingredients for 6 to 8 people
200 g chicken liver - 6 eggs - 1 L liquid cream - salt, pepper -
nutmeg - 100 to 120 g truffles - 2 grey shallots - 1 clove of garlic
Blender in a blender all the ingredients except the truffles.
Be careful not to overheat and oxygenate the livers, mix in several times.
Season with 10 g salt, 3 g pepper
and a little grated nutmeg.
Then pass through the fine sieve. The preparation is liquid.
Cut the truffles into julienne strips.
Lightly butter the inside
of the" dariole "moulds.
Fill them with the preparation and cook in a double boiler
(th. 6) for two hours.
Let cool and keep three days in the fridge,
that's how long it takes for the flavours to mix and refine.
Heat gradually and serve with a truffle port sauce
that you will make yourself or that you will choose among the products
of the Rabasse Truffières house.
A word from the chef
Plan to use small dariole molds.
Allow 3 days for this dish to refrigerate. It will only make it better!