Liver Gateau

Name: Liver Gateau
Yield: Serve six people
Cuisine: French
Ingredients: 2 tsp salt; 2 eggs plus 2 egg yolks; pinch of nutmeg; 200 g chicken livers, trimmed, washed and dried; 30 ml cognac; 500 ml cream; 100 g foie gras; ground black pepper

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Liver gâteaux are, in fact, savoury baked custards of the most delicious and delicate flavour. It is important not to overcook them as they will lose the silky texture that is so necessary for their appreciation.

Ingredients

200 g chicken livers, trimmed, washed and dried
500 ml cream
2

Oceania
Europe
Australia
France
Starter
Mediterranean
Gluten-free

Method

Purée all the ingredients in a food processor or through a food mill. Pass the purée through a very fine sieve. Adjust the seasoning to taste before cooking. Brush six dariole moulds with melted butter. Fill the moulds with the mixture, place in a bain-marie and poach in a preheated oven (140°C/300°F)