The next thing I prepared was the brulee chicken liver parfaits. The preparation of the ingredients is a bit time-consuming (no surprise), especially the cooking down of the wine, madeira, port and shallots, and the end result is so minuscule that I wondered if it would really have any impact on the final dish. But indeed, despite it being a couple of tablespoons of winey lusciousness swimming in a murky sea of chicken livers, eggs and butter, you can indeed taste it. The recipe calls for passing the pureed liver gunk through two layers of muslin and a fine sieve, but I found that my sieve was fine enough on its own and did away with the muslin, other than for squeezing out the last remnants of liquid from the solids before decanting into my ramekins. The cooking process was simple enough, but a bit of water condensed onto the tops of the ramekins in the lidded pan, though this water poured off easily enough when the parfaits had reached 62C. The end result, with the bruleed sugar topping, made all the work worthwhile--this is a real show-stopper dish, even without the date-fig chutney (which I did make, but didn't want to open for my taste-test). Definitely a winner for the New Year's Eve menu I'm preparing for more guests!
Edited by jamesglu, 28 December 2011 - 02:31 PM.