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Chicken Liver Custard
Flan de Foies de Volaille
- Servings:
4
- Difficulty
Easy
Published 1974
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
Ingredients
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