White Bread Casserole with Chicken Liver and Mushrooms

Cut mushrooms and oyster mushrooms into 3 mm cubes. Heat butter in a frying pan, roast chicken liver in it until pink. Remove the liver from the frying pan, sauté finely chopped onion and garlic clove. Add the mushrooms in the same way and roast. Remove the crust from the toast and cut into small cubes. Mix the bread with the cream and let it sit for a while. Cut the chicken liver into large cubes and add to the bread mixture with the mushrooms. Season with salt, pepper and chervil.

Separate the eggs. Stir the egg yolks into the bread mixture. Whip egg whites to egg whites and fold into bread mixture. Pour the mixture into buttered molds and cook in a bain-marie at 200 °C for 25 minutes with the lid closed.

For the leaf salad, clean and rinse the arugula. In a frying pan, fry the bacon cubes. Add peppers and toss, extinguish with oil and vinegar, season with salt and pepper. Last but not least, add fresh chervil.

Arrange the arugula on plates, turn the white bread casserole out of the mold and place on top of the arugula. Serve the leaf salad with the dressing while it is still warm.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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