How to Make It
Add the chicken livers and parsley to the mushrooms and season with salt and pepper. In another bowl, whisk the cream with the eggs and season with 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir the custard into the chicken livers and pour into the prepared gratin dish. Bake for about 30 minutes, or until the custard is just set. Serve warm.