30 min
Heat treatment time


Ingredients list


  • 500g cleaned chicken livers
  • 1 shallot finely diced
  • 150g unsalted soft butter
  • 80ml double cream
  • 2 sprigs fresh thyme
  • 1 bunch flat leaf parsley
  • 1 bunch chervil
  • 50ml Cognac
  • 50ml Madeira
  • Salt
  • Pepper


Number of servings

2 to 4 servings

Jar suggestion

Le Parfait Super Terrines

Le Parfait Terrines Super or Familia Wiss

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  1. Firstly, finely dice the shallots and sweat them until very soft in 50g of butter in a sauté pan. 
  2. Add the cleaned livers and the thyme sprigs to the pan and cook with the shallots until just pink when cut open. 
  3. Now, add the cognac and Madeira to the pan and reduce to a coating consistency. Allow to cool for a moment and transfer the mixture to a Magimix food processor. 
  4. To this, add salt, lemon, pepper, the rest of the soft butter and the cream.  Blitz once again, and taste. This should be quite highly seasoned. The consistency should feel and look like hummus! 
  5. Fill your prepared Terrines LeParfait Super or LeParfait Familia Wiss with the mixture, leaving a space of 2 cm between the contents and the top of the brim. Seal tightly and proceed immediately to the heat treatment - 3 hours at 100°C.
  6. Serve with warm Melba toast.


The recipe was created by Flavia Rowse, who teaches at the London cookery school Divertimenti 


Flavia trained as an interior designer in New York before heading home to London to start her own interior design business. She soon found her long lived passions for food, wine and entertaining were getting in the way of the design world and so decided it was finally time to take this passion more seriously and re-train as a chef at ‘Le Cordon Bleu’.

Having found her true calling she went onto work as a professional chef for ‘Restaurant Associates’ in several of their establishments. Her skills nurtured, she then decided to pass on to others what she had learnt by teaching at ‘Leith's School of Food and Wine’, privately and here at ‘The Divertimenti Cookery School’.

When not teaching at Divertimenti she can be found at ‘The Kitchen Experience’, a service she co-founded in 2009 which provides bespoke cookery classes for the home, corporate events and special occasions.

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