Chicken Liver Custard

Crème de Foie de Poularde Moulée

This dish is one of the true wonders of the food world.


  • Oil
  • ½ pound chicken livers
  • 1 clove garlic, quartered
  • 1 (½-inch) pat of butter, softened
  • 2 tablespoons concentrated chicken stock
  • ¼ cup milk
  • 2 large eggs
  • 2 large egg yolks
  • ½ teaspoon salt
  • Freshly ground pepper


  1. Coat with oil a 4-cup charlotte mold, or similar small round mold with straight sides. Line bottom of mold with a circle of waxed paper. Turn paper over so that the greased side is up. Put water into a foil pan and heat for the water bath. Preheat oven to325 degrees.
  2. Check livers to be sure bile sac is removed. Cut fat and tissue from the livers. Be sure there are no hearts or gizzard pieces.
  3. Put livers into blender container, or grind through finest blade of a meat grinder. Squeeze ¼ garlic through a garlic press. With a knife scrape the pulp and juice off the press and into container. Add butter and stock. Whirl on mix speed and then on blend.
  4. Add milk. Blend to make a thin puree. Add eggs, yolks, salt, and pepper. Blend. Pour into prepared mold. Mixture will fill mold about half full. Cover mold tightly with a sheet of foil. Set in hot water bath and then into oven.
  5. Bake 1¼ hours on middle shelf. Turn off heat and leave in the oven for 10 minutes. Do not remove foil until cooking time is up. Make sauce half an hour before mold is done.
  6. To serve, remove foil from mold and run knife around edge of mold and down to the bottom. Place serving dish over top and invert. Remove waxed paper from the bottom and pour shrimp sauce around the mold. Serve as a first course with French bread.