Advertisement
Liver Gateau
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
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 500 ml 2
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe