Poultry Liver Cream with Quick Port Wine Sauce

For the chicken liver cream, clean the chicken livers thoroughly and cut them into coarse pieces. Peel and chop the shallots.

Peel, quarter and core the apple, cut the quarters into pieces.

Heat the oil in a frying pan. Sauté the shallot cubes in it until translucent. Now sauté the apple cubes, finally add the liver pieces and cook everything together while stirring until no more blood comes out of the liver. Pour the Calvados over it, warm it briefly and flambé it with a long match. Be careful, the flames can set fire to hair, or possibly similar things above the frying pan! Season the mixture with salt and pepper, a little cooled in a hand mixer, or possibly blitz chopper to a smooth cream. Put in the refrigerator and cool for a few hours.

For the sauce, peel the shallots and chop them very finely. In a saucepan, heat the port with the diced shallots and cook without a lid until the sauce is creamy, adding the chive rolls in the last 10 min. Season to taste with salt and freshly ground pepper.

Spread the cooled cream on baguette slices, crackers, or farmhouse bread and bring to the table drizzled with the port wine sauce.

Our tip: Fresh chives are much more aromatic than dried ones!

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