Instructions: Depending on the size of your ramekins you may need more consomme to cover the eggs. Bring the consomme to boiling point. Sprinkle over the gelatine and stir until completely dissolved. Leave to cool but not set. Cut the parfait or liver mousse into six equal slices using a knife dipped into hot water. Put a piece in the bottom of individual ramekins. Gently place a cold poached egg on top of this. Sprinkle with chives. Fill up the ramekins with the cool consomme and put to set. Eat with a teaspoon.

Serves 6)

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