Gateau Bressan

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This entrée originates from a part of France, the Bresse, where, according to some people, the food is better than anywhere else.

Take a quarter of a pound of fat “green” bacon (not smoked), chop it fine and pound it, also pound in a mortar six or seven chicken livers and two sheeps’ brains, mix with the bacon so that the result is a very smooth paste, and salt and pepper and a slice of stale bread (the crust should be removed) previously boiled in milk. Mix thoroughly and add, one by one, five eggs. Line the bottom of a mould with buttered paper, butter the sides and pour in your mixture, which should be cooked au bain Marie, started with cold water and with a lid on, for about three hours and a half. When cooked, turn it out in the serving dish as you would a crème renversée and serve with a creamy tomato sauce. The quantities mentioned above are enough for eight to ten people.