Madeira & red wine gastrique

Combine the Madeira, red wine, garlic, shallot, thyme, and bay leaf in a saucepan.
Bring to a boil and reduce until approximately ¾ of the original volume remains.
Strain and set aside.

chicken liver parfait

Clean the chicken livers by removing any sinew and any green or discoloured parts, as these will make the parfait bitter.
Season lightly with salt.
Roast at 180°C for 8 minutes, turning once or twice so they cook evenly. The livers should remain pink in the centre.
Immediately transfer the hot livers to a blender.
Blend and gradually add the softened butter in three stages to prevent splitting.
Add the wine reduction and blend until completely smooth.
Pass the mixture through a fine sieve.
Refrigerate for 2 hours, then process in a Pacojet to achieve a light, fluffy texture.
Serve at room temperature.

egg shell preparation

Use an egg cutter to cut the tops off the eggs.
Carefully remove the yolks and whites into a container (reserve for the scrambled eggs).
Place the empty shells in warm water with white wine vinegar and soak for at least 20 minutes.
This sanitises the shells and loosens the internal membrane.
Remove the membrane carefully and allow shells to dry.

scrambled egg espuma

Using the reserved eggs, cook scrambled eggs with 100 g butter and salt until ¾ cooked.
Transfer to a blender and blend until smooth.
Pass through a sieve if necessary.
Pour into a siphon, charge with one gas cartridge, and keep warm.

brioche soldier

Slice brioche into a soldier.
Sear in a pan with butter until golden brown and crisp.

assembly

Pipe 30g of chicken liver parfait into the bottom of each prepared egg shell.
Dispense the scrambled egg espuma on top.
Finish with freshly cracked black pepper.
Serve with the golden brioche soldier for dipping.