Gâteaux de Foies de Volaille, Coulis de Tomates aux Herbes

Where chickens are raised, dishes pop up to make good use of the livers. These chicken liver gâteaux are a specialty of Bresse, the home of little white birds with the elite AOC label. Gâteaux de Foies de Volaille are unusual in always being served warm, unlike chicken liver pâté. In winter in Bresse, you might be lucky enough to find a Sauce Nantua made from a coulis of crayfish. In summer, I prefer this warm coulis of fresh tomatoes, flavored with a mixture of chives, oregano, parsley, an