- For the cream:
- 1/2 shallot
- 50g butter
- 1/2 bunch parsley
- 50g bread
- 400g calf liver
- 3 egg yolks
- 17cl veal blood (from your butcher)
- 1 tsp marjoram
- For the vinaigrette:
- 90g non-starchy potatoes
- 1/2 onion
- 20g bacon
- 1/2 bunch parsley
- 10cl thistle oil
- 15cl chicken broth
- 1/2 tbsp aceto balsamico (Italian balsamic vinegar)
- nutmeg
- salt, ground pepper
- 40g lamb's lettuce or arugula
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Difficulty: Intermediate
- Peel the shallot, finely dice it, and sauté in 1 tbsp butter until soft. Set aside to cool. Wash, dry, and finely chop the parsley. Cut the bread into small cubes.
- Finely chop the liver in a food processor until smooth. Whip the remaining butter until frothy, then gradually incorporate the egg yolks. Fold in the bread cubes, puréed liver, cooled shallot, veal blood, and marjoram. Season with salt and pepper.
- Butter 4 small round molds and fill with the mixture. Place in a bain-marie and poach in a preheated oven at 190°C for 15 minutes.
- Peel and cube the potatoes, then boil until tender and mash. Finely dice the onion and bacon, and sauté until golden.
- Purée the warm mashed potatoes in a blender, slowly drizzling in the thistle oil. Gradually add the chicken broth while blending until smooth. Season with balsamic vinegar, salt, pepper, and nutmeg. Stir in the bacon, onion, and chopped parsley.
- Wash and spin dry the lamb's lettuce or arugula. Toss with some vinaigrette. Unmold the liver creams onto plates and spoon over the potato vinaigrette.
Pro Tip: Garnish with crispy fried onion rings for extra texture and flair.
