Flan of chicken liver

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!

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