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Gâteau de Foies de Volaille
Hot Chicken Liver Mould
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The chickens of Bresse are famous for the whiteness of their livers as well as of their meat. This liver mousse, its richness balanced by a tomato sauce, is a great local speciality.
Ingredients
Method
If the olives* are very salty, blanch them.
Oil the mould, line the base with a round of greaseproof/parchment paper and oil the paper. Set the oven at moderately low (160°C/325°F).
Purée the chicken livers with the garlic in a food processor or blender; then pour into a bowl. Beat in the flour, then the eggs, egg yolks, cream, milk, nutmeg, salt and pepper to taste; the mixture