Name: Gâteau de Foies de Volaille aux Câpres (Chicken liver pâté with capers)
Yield: Serves 4
Cuisine: British
Ingredients: 150 g/5 oz chicken livers; salt and freshly ground pepper; 1 garlic clove, chopped; 250 ml/9 fl oz milk; 2 egg yolks; 2 tablespoons butter; 100 ml/4 fl oz dry white wine; 200 ml/7 fl oz double cream; 1–2 tablespoons capers, rinsed and drained; a pinch of nutmeg; 20 g/¾ oz fresh breadcrumbs; 1 tablespoon butter, softened, for greasing; 2 shallots, chopped; 1 tablespoon chopped chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

150 g/5 oz chicken livers
2 egg yolks
250

Europe
France
United Kingdom
Supper
Mediterranean
Summer

Method

Preheat the oven to 170°C/325°F/gas 3. Put the livers, egg yolks, milk, garlic and seasonings in a food processor or blender and purée for 1 minute until smooth and liquid. Pass through a sieve, then stir in the breadcrumbs. Butter four ramekins and fill with the liver mixture.

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Ingredients

Method

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