Foie Gras aux Raisins

Name: Foie Gras aux Raisins (Chicken Livers with Grapes)
Yield: Serves 4 as a main course, or 6 as a first course
Cuisine: French
Ingredients: 2 tablespoons Cognac; ½ cup white Bordeaux wine (Barsac if possible); ¼ cup chicken stock; French bread, sliced; Minced parsley; 1 cup white seedless grapes; 1 small tomato; Salt and pepper to season; ¼ teaspoon sugar; 1 clove garlic, minced; ½ teaspoon anchovy paste; 1 pound chicken livers; ⅛ pound butter

Chicken Livers with Grapes

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Foie gras means fat goose or duck livers, and is not to be confused with pâté. Since these livers are not easy to find in the United States, chicken livers will substitute here quite acceptably.

Ingredients

⅛ pound butter
1 pound chicken livers
½ teaspoon

Europe
France
Bordeaux
Main course
Starter
Mediterranean

Method

Preheat oven to300 degrees. Melt butter in a shallow enameled au gratin dish or casserole. Cut chicken livers apart, remove the fat, and check to see that no bile sac is present. Add the livers, anchovy paste, and garlic to the melted butter. Stir with a w