Foie Gras aux Raisins

Chicken Livers with Grapes

Preparation info
  • Serves


    as a main course
    • Difficulty


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.


  • pound butter
  • 1 pound chicken livers
  • ½ teaspoon


  1. 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