Chicken Parfait with Toasts and Mustard Butter

A delicious mushroom dish for any occasion!

For the mustard butter knead room-warm butter with the mustard well together and put repeatedly cooled.

Cut off chicken breast and chop it with a cutter or put it through a meat grinder. Fry liver in a little oil or butter all around and cool.

In the meantime, soak mushrooms in warm water for 10 minutes. Then squeeze them well and cut them into small pieces. Cut the liver into small pieces and add to the chopped chicken. Fold the stiffly whipped cream into the mixture. Add the beaten egg white, season and form the mixture into small buttered ramekins. Close the ramekins tightly with aluminum foil.

Cook in a water bath at 80 °C for 30 minutes. Cool.

Turn out, cut into slices as desired. Serve with toasts and mustard butter.

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