[ED BUCHANAN]

Originally Posted by Elena6222

Hello! it seems silly, but I have had lots of problems with liver parfaits lately (I am a garde manger chef in a small restaurant in the UK). I seal and flambee my livers (chicken and calf, generally), process them with the same wight of butter and 3 eggs to each 250g of butter (I think that's 2 sticks in American terms), pass, then put them in a cold bain-marie covered in foil at 160 C (sorry, can't work in F). Sometimes this works, but sometimes the butter splits and rises to the top, or when I chill the parfait it becomes granular, with bits of congealed butter scattered throughout.

I think it has something to do with the height of the water in the bain-marie - or perhaps the way I cover it? Or is it gremlins??? Help please!

Thanks E

Never heard of a liver parfait????????