2 measures sweet sherry
1-1/2 pints double cream
900g trimmed chicken livers
9 eggs
8 yolks
1 teaspoon grated nutmeg
salt and pepper.
Bring cream to simmering point. Puree all other ingredients. Slowly pour in the cream, and pass through a fine chinois or sieve. Cook in a bain marie, in a suitable container, greased and cling filmed, for 35 – 40 minutes @ 180c or 350f or gas mark 4. Chill, keeping tightly wrapped, to avoid oxidisation. Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. Re wrap immediately after cutting. Serve with washed mixed leaves and melba toast – this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.