Chicken Liver Flans with Freshwater Crayfish Sauce

Name: Chicken Liver Flans with Freshwater Crayfish Sauce (Gâteau de foies blonds aux queues d’écrevisses)
Yield: For four people
Cuisine: French
Ingredients: 200 g (7 oz) chicken livers, fresh and as pale as possible; 200 g (7 oz) chicken livers, fresh and as pale as possible; 200 g (7 oz) chicken livers, fresh and as pale as possible; 40 g (1½ oz) flour; 3 eggs; 3 egg yolks; 1 teaspoon meat glaze (optional); 3 tablespoons double cream or crème fraîche; 3 tablespoons double cream or crème fraîche; 500 ml (16 fl. oz) milk; 1 small clove of garlic, crushed; 500 ml (16 fl. oz) shellfish sauce; 1 kg (2¼ lb) freshwater crayfish (cooked); salt, freshly ground pepper, grated nutmeg; salt, freshly ground pepper, grated nutmeg; salt, freshly ground pepper, grated nutmeg

Gâteau de foies blonds aux queues d’écrevisses

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

200 g (7 oz) chicken livers, fresh and as pale as possible
40

Europe
France
Starter
Autumn

Method

Making the chicken liver flans

Remove all the stringy parts and greenish patches from the chicken livers and purée them by working them through a fine sieve. Mix in the flour, and then the eggs, and egg yolks one at a time. Add the meat glaze, cream and milk, and the finely pulverised garlic. Season with salt, pepper and a pinch of nutmeg. Test for flavour