Chicken Liver Parfait

Similar to pâté but more creamy ...

Chicken Liver Parfait

Take some chicken livers, it doesn't matter how much; some, and gently fry off in butter.

Blend with cream, at something like a 1:3 ratio of cream to livers.

Spoon into ramekins and seal with melted butter poured over the top and garnished with a thin slice of lemon, sprinkle of Allspice, some green peppercorns and a sprig of dill.

Serve with crisp lettuce leaves.