|Chicken livers||125 Milliliter, trimmed (1/2 Cup)|
|Garlic||1⁄2 Clove (2.5 gm), finely sliced|
|Dry shallots||1 , chopped (French)|
|Brandy||1 Teaspoon (5 Milliliter)|
|35% cream||250 Milliliter (1 Cup)|
|Cream cheese||250 Milliliter, softened (1 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
– Preheat oven to 300 °F (150 °C).
– In blender, mix all ingredients except cream, cream cheese and parsley. Press mixture through sieve. Add cream and stir.
– Pour mixture into a lightly greased mold. Cover and cook in oven, in a pan of water, for about 15 minutes. Let stand to cool completely. Add cream cheese topping, and sprinkle with parsley.