Gâteau de foies blonds

Name: Gâteau de foies blonds (Baked Mousse of Chicken Livers)
Yield: 8 to 10 Servings.
Cuisine: France
Ingredients: 3 tablespoons Cognac or Armagnac; ¼ cup whipped cream; 1 cup heavy cream; 1 (2- to 2½-pound) cooked lobster (see following recipe); Salt and freshly ground pepper to taste; ¼ cup butter, preferably lobster butter; ⅔ cup (about 8) egg yolks; 1 cup(about 4) whole eggs; 2⅔ cups heavy cream; ¼ pound firm, fresh marrow (see note); 1 small clove garlic; ⅔ pound chicken livers, picked over to remove any veins and connective tissues; ½ pound butter, melted; 2 tablespoons water; 3 egg yolks

Baked Mousse of Chicken Livers

Preparation info

8 to 10
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

The Mousse of Chicken Livers

¼ pound firm, fresh marrow (see note)
⅔ pound chicken livers, picked over to remov

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 350 degrees.
It will take about 1½ pounds of marrow bones to produce about ¼ pound of marrow. To make the mousse, blend the marrow with the chicken livers and garlic in a food processor. Beat lightly the whole eggs and egg yolks and st