Montignac recipe-Chicken livers in aspic

Ingredients: 500 gr chicken liver, gelatin jelly;
250g carrots and parsley, 80 grams butter and table 1 bunch parsley, salt, pepper, bay leaf

Preparation: Clean the chicken livers skin, broken into pieces and boil in water with salt and a bay leaf, and parsley for 10 minute.Carrots boil and cut into pieces and jelly prepared potrivite.Se pour over chicken livers and vegetables arranged in the form of jelly.Allow to cool jelly.After it cooled upside down jelly forms a plateau.