Chicken liver cream with chicory and onion crumble

Name: chicken liver cream with chicory and onion crumble
Total time: 40 min
Yield: 4
Ingredients: 200 gram butter; 2 shallot; 1 clove garlic; 1 teaspoon thyme; 1 teaspoon rosemary; 400 gram chicken liver; 100 milliliters Madeira; 100 milliliters port wine; 100 milliliters sherry; 2 stump chicory for the salad; 125 milliliters white balsamic vinegar for the dressing; 14 gram fine mustard for the dressing; 300 sunflower oil for the dressing; 4 cut old brown bread for the crumble; 1 teaspoon curry powder for the crumble; 1 teaspoon paprika for the crumble; 1 teaspoon cumin powder (djinten) for the crumble; 4 teaspoon onion powder for the crumble; 3 teaspoon chili powder for the crumble; olive oil for the crumble; 100 gram baked onions for the crumble; 1 bunch blue grapes for the garnish

Ingredients

200 gram butter
2 shallot
1 clove garlic
1 teaspoon thyme
1 teaspoon rosemary
400 gram chicken liver
100 milliliters Madeira
100 milliliters port wine
100 milliliters sherry
2 stump chicory for the salad
125 milliliters white balsamic vinegar for the dressing

14 gram fine mustard for the dressing
300 sunflower oil for the dressing
4 cut old brown bread for the crumble
1 teaspoon curry powder for the crumble
1 teaspoon paprika for the crumble
1 teaspoon cumin powder (djinten) for the crumble
4 teaspoon onion powder for the crumble
3 teaspoon chili powder for the crumble
Olive oil for the crumble
100 gram baked onions for the crumble
1 bunch blue grapes for the garnish

Directions

Spray tarts chicken liver cream and sprinkle with the onion crumble.
Add the grapes, remove the chicory through the vinaigrette and cover with leaves of chicory..