Chicken-Liver Tartlets

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Preparation info

  • 4 dozen


    -bite-size tartlets
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About



  • 2 cups sifted all-purpose flour
  • ½ cup butter
  • 2 tablespoons shortening
  • ½ teaspoon salt
  • 5 to 6 tablespoons ice water


  • tablespoons butter
  • 1 tablespoon all-purpose flour
  • cup light cream
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • teaspoon grated nutmeg
  • Cayenne pepper
  • ¼ cup grated Parmesan cheese
  • 1 egg yolk, lightly beaten
  • 4 shallots, finely chopped
  • 1 garlic clove, finely minced
  • 8 medium mushroom caps, chopped
  • 12 chicken livers (about ¾ pound)
  • 2 tablespoons cognac
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper


  1. Place the flour in a bowl with the butter, shortening and salt, and with the finger tips or a pastry blender blend together.

  2. Mix to a dough with the water. Roll out half of the dough on a lightly floured pastry cloth or board to one-eighth inch thickness. Use the pastry to line one-and-one-half-inch muffin cups or barquette tins. Chill well or freeze.

  3. Meanwhile, melt one and one-half teaspoons of the butter in a small pan. Blend in the flour, gradually stir in the cream, and add the salt, black pepper, nutmeg, and cayenne. Bring to a boil, stirring. Stir in the cheese.

  4. Add a small quantity of the hot sauce to the egg yolk and return all to the pan.

  5. Melt the remaining butter in a small skillet and sauté the shallots and garlic until tender. Add the mushrooms and cook for two minutes.

  6. Increase the heat, add the chicken livers, and cook quickly until brown on all sides. Turn the mixture out onto a chopping board and chop until fine. Add the cognac and parsley and season with salt and pepper to taste. Add to the sauce.

  7. Preheat oven to hot (400°F.).

  8. Place foil over each pastry-lined muffin tin, or barquette tin, pushing it down into the hollows. Fill each cup with rice or beans. Bake for seven minutes, remove foil and beans, and bake for two minutes longer.

  9. Fill the partly baked shells with the liver mixture. Bake for eight to ten minutes longer, or until the pastry is cooked. Serve warm or cold as appetizers.

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