Gâteau de Foies de Volaille, Coulis de Tomate aux Herbes

Name: Gâteau de Foies de Volaille, Coulis de Tomate aux Herbes (Hot chicken liver mousse with fresh tomato and herb sauce)
Prep time: 50 min
Total time: 50 min
Cuisine: France
Ingredients: vegetable oil for greasing; 3 tablespoons chopped fresh herbs such as chives, basil, oregano or parsley; 3 tablespoons chopped fresh herbs such as chives, basil, oregano or parsley; 3 tablespoons chopped fresh herbs such as chives, basil, oregano or parsley; 3 tablespoons chopped fresh herbs such as chives, basil, oregano or parsley; a pinch of grated nutmeg; 375 ml (13 fl oz) milk; 3 tablespoons chopped fresh herbs such as chives, basil, oregano or parsley; 750 g (1½ lb) tomatoes, peeled, de-seeded and chopped finely; 4 egg yolks; 4 eggs, beaten to mix; 4 tablespoons crème fraîche or double cream; 4 tablespoons crème fraîche or double cream; 225 g (7 oz) carton of chicken livers, cut in pieces; 225 g (7 oz) carton of chicken livers, cut in pieces; 30 g (1¼ oz) plain flour; 1 clove of garlic, peeled; 6 stems of chive or sprigs of basil, oregano or parsley; 6 stems of chive or sprigs of basil, oregano or parsley; 6 stems of chive or sprigs of basil, oregano or parsley; juice of ½ lemon; salt and pepper; salt and pepper; 6 stems of chive or sprigs of basil, oregano or parsley

Hot chicken liver mousse with fresh tomato and herb sauce

Preparation info

Serves
6

Difficulty
Medium
Ready in
50 min

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

A hot liver mousse might seem to have limited appeal, yet every time we make this classic Burgundian dish in cooking classes it is a resounding success. Around Bresse, where the mousse originates, it is served with a crayfish or prawn sauce, like the one in Quenelles aux Crevettes (Fish dumplings with prawn sauce), but when tomatoes are in season I much prefer this fresh tomato ‘coulis’flavoured with basil, chives, oregan

Ingredients

Europe
France
Starter
Burgundy

Ingredients

Method