300 g chicken livers
1 cup chopped parsley
1 tsp salt
1 tsp pepper
10 slices bread, toasted
500 ml pouring cream
250 ml milk
Butter for greasing
¼ cup flour
Preheat oven to 160°C. Place chicken liver, egg yolks, garlic, parsley, salt and pepper in a food processor. Process for 2 minutes or until an even consistency.
Break the toast into small pieces and place in a large bowl. Add cream, milk and liver mixture. Stir and set aside.
Whip egg whites until stiff peaks form. Incorporate into the liver mixture. Set aside.
Generously grease a 6 cm-deep baking mould with butter, then dust with flour. Pour liver mixture into the mould.
Fill a large tray with water, and place the mould in the tray. Bake for 40 minutes or until golden brown and evenly cooked.