Brown chicken livers dredged in flour, salt and pepper on high heat. Remove from pan and sauté shallots until soft, add mushrooms (I used porcini and shiitake) and brown. Add dry sherry to deglaze then chicken broth, returning the chicken livers to the pan as well. Reduce until saucy. Remove from heat and add creme fraiche and saffron. Boil noodles of choice (pictured is a mushroom linguini). Beat egg yolk with lemon zest and juice, adding to sauce over low heat. Top finished noodles with creamy liver sauce, prosciutto, soft boiled quail egg and saffron.