Alma Lach

Chicken Liver Custard

Crème de Foie de Poularde Moulée

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

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

Ingredients

  • Oil
  • ½ pound chicken livers
  • 1 clove garlic, quartered

Method

  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. Preh