Chicken Liver Soufflé

Name: Chicken Liver Soufflé (Gâteaux aux foies de volaille)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: French
Ingredients: At least 3 chicken livers, weighing about 4 ½ oz. (125 g); 1 tablespoon olive oil; 2 ¼ lb. (1 kg) fresh tomatoes; Bouquet garni, made with 1 sprig fresh and 1 sprig dried thyme, ¼ bay leaf, and 1 stalk celery; Bouquet garni, made with 1 sprig fresh and 1 sprig dried thyme, ¼ bay leaf, and 1 stalk celery; Bouquet garni, made with 1 sprig fresh and 1 sprig dried thyme, ¼ bay leaf, and 1 stalk celery; Bouquet garni, made with 1 sprig fresh and 1 sprig dried thyme, ¼ bay leaf, and 1 stalk celery; 1 small onion (50 g); 1 teaspoon (5 g) granulated sugar; 1 bunch parsley; 1 clove garlic; 2 cups (500 ml) milk, plus milk for the onion; 2 cups (500 ml) milk, plus milk for the onion; 1 ½ tablespoon (20 g) butter; Salt and pepper; 3 ½ oz. (100 g) stale bread; 4 eggs, separated; Salt and pepper

Gâteaux aux foies de volaille

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

At least 3 chicken livers, weighing about 4 ½ oz. (125 g)
2 ¼ lb. (1 kg) fresh tomat

Main course
Gluten-free

Method

To make the fresh tomato sauce for this recipe, blanch and peel the tomatoes, cut them into wedges, and place in a saucepan with a teaspoon of olive oil and the bouquet garni. Add the sugar, bring to a boil, then lower the heat, and boil gently over moderate heat for about 40 minutes or until thick, stirring frequently. Season with salt and pepper. Just before serving, remove the bouquet garni