¾ pound fresh chicken livers
Salt and freshly ground black pepper
1 tablespoon finely chopped onion
4 tablespoons butter
¾ pint aspic
Season whole chicken livers with salt and freshly ground black pepper, and sauté with finely chopped onion in butter until chicken livers are cooked through, but still a little pink inside. Remove from pan and drain well on paper towels.
Line bottoms of individual moulds (we used white porcelain ramekins for photograph) with a little liquid aspic jelly which you have flavoured to taste with port. Place 3 leaves of fresh tarragon in the bottom of each mould (or ramekin). Then place chicken livers in moulds and fill to the top with the port flavoured aspic. Chill in refrigerator for at least 2 hours.
When ready to serve: loosen apsic from sides of moulds with your fingers and turn out on to a serving plate. Garnish with sprigs of fresh watercress and, if desired, a little chopped aspic.
Note: If you have difficulty in turning out the jellies, dip the bottom of each mould into hot water for a minute or two.
Thomas Nelson &Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1968