Marinate chicken livers best overnight in Madeira, brandy or port. Heat butter with herbs and puree with chicken liver, salt and pepper in tower blender. Only then add egg and blend to creamy consistency. If necessary, add 1-2 tablespoons of cold cream. (Caution. Use extreme caution when performing this step. If the butter is too hot, the egg may flocculate or the mixture may be oily-fatty. In this case, cool the mixture slightly and add 1-2 tablespoons of cold cream, then mix again. If the butter is too cold, it may flocculate. In this case, place the blender jug briefly in hot water and blend again). Pass the mixture through a fine sieve and pour into a bowl (or Rex jar), cover with foil. Place bowl in a pot of hot water (bottom of pot may be lined with paper or dish towel beforehand) and poach in tube at about 130 °C or on stove at about 75 °C water temperature for about 50-60 minutes. (To test whether the parfait is really firm, shake the bowl well). Then let the parfait cool and set in the refrigerator for at least 1-2 days. Using a spoon or a small ice cream scoop dipped in hot water, cut out small balls and roll them in grated nuts, pumpkin seeds or pumpernickel.
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