Serves: 4 • Prep: 1 hour • Cooking: 30 + 5 minutes • Difficulty: Medium
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Ingredients
- Chicken livers: 300 g
- Shallot: 50 g
- Butter: 20 g
- Cognac: 2 cl
- Thyme, garlic, bay leaf
- Button mushrooms: 300 g
- Onion: 100 g
- White wine: 5cl
- Moutarde à la figue Pommery®
- Chopped tarragon: 1 tsp
- Egg: 1
- Brick pastry sheets: 1 pack
- Olive oil: 5cl
Optional:
- Green salad
- Fig mustard vinaigrette: 4cl
- Fresh figs: 4
Method: Fingers with gratin stuffing and Pommery® old-fashioned fig mustard
Gratin stuffing:
- Remove the nerves and gall if necessary from the chicken livers.
- Heat a non-stick frying pan with a little olive oil. Quickly brown the chicken livers with the chopped shallot, thyme, garlic and bay leaf.
- Flambé with cognac. Cool. The livers should remain very pink.
- Chop finely. Adjust the seasoning.
Mushroom duxelles:
- Sweat the chopped onion with the thyme, garlic and bay leaf.
- Add the washed mushrooms cut in quarters.
- Deglaze with white wine. Sweat until the liquid evaporates. Cool, and chop finely.
- Mix the chicken liver gratin stuffing, the mushroom duxelles, the old-fashioned fig mustard, the chopped tarragon, and the raw egg.
- Put the stuffing in a pastry bag with a 15mm nozzle. Brush a sheet of brick pastry with olive oil.
- Fill with stuffing. Roll tightly. Brown quickly with olive oil.
- Cut into sections with a serrated knife.
- Serve as a crispy aperitif with old-fashioned fig mustard, or as a starter with a green salad and an old-fashioned mustard vinaigrette with thin slices of fresh figs.
