Chicken Liver Custard

Flan de Foies de Volaille

Preparation info
  • Servings:


    • Difficulty


Appears in

By Richard Olney

Published 1974

  • About

Restaurant owners in the Lyonnaise and Bressoise regions faithfully serve a crayfish sauce with this custard. It is a marriage dictated by tradition (and by Lucien Tendret) rather than by harmony. A creamed tomato sauce, a sauce suprême, or a rapid sauce bâtarde will all serve perfectly. A chicken liver custard is an exquisite thing, but it does not take well to garnish and belongs to the realm of first cour