Chicken livers with a Roquefort and walnut butter

       The original recipe was for veal kidneys, which I don't like very much, so I     
       made it with chicken livers.

Begin with the (delicious) Roquefort-and-walnut-butter. Melt in a small saucepan 50 gr butter with 25 gr Roquefort, 1/4 finely chopped clove of garlic and 3 drops of Tabasco. Set aside.

Once cooled crumble another 25 gr  Roquefort into the butter mix  and carefully fold with 15 gr chopped walnuts and  chopped parsley. 
Taste for seasoning, then scoop into a 4 cm service ring to make a nice roll                   >

Cover with cling film. 
Chill in the fridge to set.

To prepare the chicken livers (2 or 3 pp), remove the fat and trim away any sinew. Set aside while you make the mash.

When the potatoes are cooked  bring some milk to the boil in another pan. Drain the potatoes and allow to steam and dry uncovered, mash them and add some milk to make the mash more liquid and beat to combine.

Gradually stir in cubes of butter, allowing any lumps to melt completely before each addition. Once the butter has been added, stir in more small splashes of milk to create a very smooth, buttery mash. If desired, add more butter to taste.

Season with salt and pepper and finish with gratings of nutmeg. Keep piping hot while you cook the livers. Melt 20 gr butter in a frying pan and when it begins to foam, add the chicken livers and fry for a couple of minutes on each side. 

Add 1 tbsp of Armagnac and 2 tbsp of strong veal stock and cook for a further 20 seconds. Remove the pan from the heat and spoon the mashed potato onto plates.

Make a well in each mound of mash and place the livers inside the well.

Place a slice of the Roquefort butter over each portion of the livers (freeze the rest for next time). Serve immediately with a little chopped parsley.

(Based on this recipe by Henry Harris)

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