Tomato Gazpacho, Tomato Bococini, Chicken Liver Parfait- La Belle Auberge Restaurant

INGREDIENTS:

200g          Chicken Livers

2                  Whole eggs

200g           Butter

TT                5 spice, cinnamon

5g                 Salt

.3g                Nitrate (optional)

2g                 Sugar

DIRECTIONS:

In a blender add all ingredients but the butter. Slowly add the melted butter into the blender. Taste and season accordingly. Strain the liver through a fine sieve, and pour into a cellophane lined terrine mold. Place in a water bath, and cook at 140˚C or 300˚F until set.