Chicken liver parfait with plum chutney and pickled cucumbers from The Old Spot Cookbook: A Decade at Dublin's Favourite Gastropub (page 60) by Aoife Carrigy

  • brioche
  • Madeira wine
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Allow chicken livers to soak overnight. Can use the cucumber pickle on page 205, and the plum chutney on page 210.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow chicken livers to soak overnight. Can use the cucumber pickle on page 205, and the plum chutney on page 210.

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