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Gateau of Ducks Livers - warm

This is nearly as good made with chicken livers, and can be made the day before and gently reheated in the microwave or a steamer - they will however lose a little of their wobble!

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Equipment: Food Processor or liquidiser.

Four to six ramekins (depending on size) or similar oven-proof containers.

Tin foil squares to cover them.


- 125g/4oz Duck or Chicken livers, carefully washed and with any sinews and green areas removed

- 1 small clove of Garlic, peeled

- 2 teaspoons (10ml) Flour

- 2 * medium Eggs

- 2 * medium Egg Yolks (freeze the whites for another time)

- 50ml/2 fl oz Double Cream

- 230ml/8fl oz Milk

- a few grates of fresh Nutmeg

- a little Salt and freshly-grated Black Pepper

- a little soft Butter for lining the ramekins


- Lightly butter the ramekins, and set them aside.

- Set the oven to 180

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