Step 1

To make the parfait, place livers in a bowl and add milk, adding a little more, if needed, to cover. Chill overnight to soak.

Step 2

The next day, drain the livers, discarding milk. Place 50g butter and oil in a large frypan over medium heat, swirling to melt. Add livers and cook, turning halfway, for 5-7 minutes or until golden but still pink in the centre. Set aside to rest for 10 minutes.

Step 3

Add garlic, thyme and eschalot to the same frypan and place over medium heat. Cook, stirring occasionally, for 3 minutes or until soft, then increase heat to high and add cream and wine. Cook, stirring, for 2 minutes or until reduced slightly. Transfer to a food processor with livers and extra butter, and whiz until smooth. Pass through a fine sieve, then divide between 2 x 500ml (2-cup-capacity) dishes. Smooth surface, then chill for 2 hours to firm up.

Step 4

For cafe de Paris butter, melt the butter in a saucepan over medium heat until foaming. Skim off any foam using a spoon, then pour through a sieve lined with paper towel or a clean Chux into a large bowl (this will clarify the butter). Place in a pan over medium heat and add remaining ingredients. Simmer gently for 2 minutes or until eschalot is softened, then cool slightly. Pour over parfait, then chill for 2 hours to set.

Step 5

Serve parfait with chopped chives and toasted baguette.