Chicken Liver Foam

3-4 tbsp. whipping cream butter for for the molds

Peel the onion and garlic, dice finely and sauté in 1 tsp. butter until translucent. Clean the livers, remove tendons and tubes. Beat one egg, the garlic, onions, parsley and 1-2 tbsp. whipping cream in a hand mixer until smooth. Salt and set aside. Separate the other egg, whip the egg whites with a pinch of salt until they are firm. Pass the liver puree through a hair sieve, fold in the snow and season the quantity. Butter the soufflé molds, fill with the liver mixture, cover with aluminum foil and cook in a bain-marie on a heated stove (E: 200 °C , G: 3) for about 20 minutes. In the meantime, peel and finely dice the shallots, sauté in the remaining butter, pour in the clear soup and cook at a high temperature until half the volume is reached. Mix the whipped cream and egg yolks, thicken the clear soup with it and keep warm. Remove the liver foam from the stove, loosen it with a pointed kitchen knife, turn it out onto warm plates and pour the seasoned sauce, refined with tarragon, around it.

The livers can be cleaned the day before and soaked in buttermilk for one night.

Wine recommendation from Nikos Tavridis

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