Lightly fry the finely chopped onion, garlic and thyme, taking care not to brown.
Add the tin of REGILAIT concentrated unsweetened whole milk plus a tin of water.
Bring to the boil and, away from the heat, add the bread.
Let the bread swell up for around 15 mins.
Discard the green parts and the nerves of the chicken livers.
Add to the eggs, parsley, the milk-and-bread mixture, season and mix together.
Butter 8 ramekins, fill them with the mixture and heat in a bain-marie in a hot oven for 25 mins.
Remove from the ramekins and serve with a tomato coulis, or cold with a side salad and a groundnut oil vinaigrette.

Chef’s tip:
Choose pale chicken livers.