Chicken Liver Flans with Tomato-Marjoram Sauce

Name: Chicken Liver Flans with Tomato-Marjoram Sauce (Flans de Foie de Volaille, Sauce Tomate à la Marjolaine)
Cuisine: French
Ingredients: 4 firm chicken livers from free-range organic chickens (enough to make ½ cup puréed liver); 4 firm chicken livers from free-range organic chickens (enough to make ½ cup puréed liver); ½ small garlic clove, chopped fine, crushed to a paste with the side off a chef’s knife; ½ small garlic clove, chopped fine, crushed to a paste with the side off a chef’s knife; 5 egg yolks; 2 shallots, chopped fine; 1 tablespoon butter or olive oil; 1 tablespoon butter or olive oil; 1 tablespoon butter or olive oil; 4 medium-size tomatoes, chopped; 2 teaspoons fresh marjoram leaves, or 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme; 2 teaspoons fresh marjoram leaves, or 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme; 2 teaspoons fresh marjoram leaves, or 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme; ¼ cup [60 ml] heavy cream; ¼ cup [60 ml] heavy cream; salt; salt; pepper; pepper

Flans de Foie de Volaille, Sauce Tomate à la Marjolaine

Preparation info

Makes
8
First-Course Servings

Difficulty
Medium

Appears in

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

Ingredients

Europe
France
Main course
Starter

Ingredients

Method