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" Ingredients \u2022 1 lb. chicken livers \u2022 2\u00BD cups milk \u2022 5eggs \u2022 4egg yolks \u2022 \u00BD cup heavy cream \u2022 \u00BDtsp. minced garlic \u2022 Pinch ground nutmeg \u2022 Pinch cayenne pepper \u2022 1T salt \u2022 \u00BDtsp. ground white pepper \u2022 1 bunch parsley, chopped  Directions Soak the chicken livers in 2 cups of the milk for 3 hours in the refrigerator. Preheat oven to 290\u00B0F. Drain, rinse, and pat dry the livers; discard the milk. Puree the livers, remaining \u00BD cup milk, eggs, egg yolks, cream, garlic, nutmeg, cayenne pepper, salt, and white pepper together in a blender or food processor until smooth. Pass the mixture through a fine-mesh sieve, then stir in parsley. Pour into a shallow 1\u00BD-quart casserole dish. Place the dish inside of a deeper, wider dish and pour hot water into the wider one, reaching \u00BE of the way up the casserole. Bake for 30\u201345 minutes (depending on your oven) or until lightly golden on top and set. Serve warm or at room temperature. Spinach-and-Tomato Salad Ingredients \u2022 1\u00BD T olive oil \u2022 \u00BD T sherry vinegar \u2022 1\u00BD lb. baby spinach, stems removed \u2022 1 pint cherry tomatoes, halved \u2022 Salt and pepper to taste Directions Whisk together the olive oil and sherry vinegar in a bowl. Toss in the spinach and tomatoes to coat, and season to taste. Serve alongside the baked chicken liver. Serves 8\u201310. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2261/baked-chicken-liver-recipe-a-60863/>