Saucisson de foies de volatile en brioche

Name: Saucisson de foies de volatile en brioche (Chicken or duck-liver “sausage” in brioche)
Yield: For 6
Cuisine: French
Ingredients: 1 recipe jet brioche; ¾ pound (340 g) chicken or duck livers; 1¼ teaspoons salt; Freshly ground pepper; ¾ pound (340 g) chicken or duck livers; 8 tablespoons (115 g) unsalted butter; 3 tablespoons Cognac; 2 teaspoons herbes de Provence; 1 egg yolk beaten with ½ teaspoon water; ½ cup (60 g) stale bread crumbs; 1 egg yolk beaten with ½ teaspoon water

Chicken or duck-liver “sausage” in brioche

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1 recipe jet brioche
¾ pound (340 g) chicken

Europe
France
Lunch
Pie
Mediterranean
Winter

Method

Make the brioche dough as directed, and while it is rising you can prepare the chicken or duck livers.

Clean the livers, removing any stringy bits. Melt 2 tablespoons (30 g) of the butter in a m