Chicken Liver Flans with Tomato-Marjoram Sauce

Flans de Foie de Volaille, Sauce Tomate à la Marjolaine

Preparation info

  • Makes

    8

    First-Course Servings
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

In the Bresse region of eastern France, long famous for its chickens (poulardes de Bresse), they make a chicken liver flan and top it with a crayfish sauce (sauce nantua) similar to the sauce à la américaine. Combinations of seafood and poultry or veal were popular during the seventeenth and eighteenth centuries, but few of these dishes remain on modem menus, chicken liver flan with crayfish sauce being an exception. Modem chefs occasionally substitute foi