Ingredients

Chicken livers : 275g
foie gras : 275 g
5 eggs
butter : 400g
For the marinade :
Red port : 125ml
Madeira : 125 ml
Cognac : 50 ml
Fine salt : 15 gram
Banana shallot(s) : 1 Whole
Garlic clove : 1
Fresh thyme : 1 sprig

Method

Finely slice the shallot and chop the garlic.
Add the shallot, garlic and thyme leaves to a saucepan with the alcohol and some salt. Place on a medium heat and reduce to a syrup.
Chop the foie gras and chicken livers.
Melt the butter and break the eggs into a bowl.
In a wide bottomed pan over a very low heat begin to heat the chicken livers and foie gras. Bring the heat up to about 37'C.Warm the eggs in a sauce pan and warm the butter. (Ensure the butter is at approximately the same temperature as the eggs and the livers.)
In a food processor, blitz the marinade and then add the chicken livers and foie gras.
Keep blitzing this mixture at a high speed and begin to add the eggs until they are all incorporated, then slowly add the butter until you have a glossy mixture. Pass through double sieve into cling wrapped dish or ind dish, place in a warm bain marie and cook at 100oc until just cooked slight wobble,

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