CHICKEN LIVER FRITTERS,
remoulade celery
and St-Rémy® Brandy

Cover the chicken livers with St-Rémy® Brandy, season with
Fleur de sel, add a spoonful of mustard and leave to marinate.
The mayonnaise: put the egg yolk and the spoonful of mustard
in a bowl and whip while adding some oil quietly. Flavour with
some vinegar and some St-Rémy® Brandy. Season with a touch
of Fleur de sel.
The remoulade: cut the celery into very thin julienne strips.
Proceed in the same way with the Granny Smith apple, washed
but not peeled. Use about one third apple to two thirds celery.
Put all this in the mayonnaise with brandy St-Rémy®. Season
with a bit of Fleur de sel.
The doughnut batter: in a bowl, mix tempura flour with water to
a fairly liquid dough. Preheat a frying bath and dip the chicken
livers after passing them in the doughnut batter.
Make a quenelle of celery remoulade on the dish. Arrange
the chicken liver fritters marinated in St-Rémy® Brandy and
decorate with some chervil sprigs.