Le Cordon Bleu

Farce à Gratin

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Prepare the ingredients.

  2. Melt butter over medium heat and add chicken livers.

  3. Add the shallots.

  4. When the shallots begin to soften, stir in the parsley, then add the cognac.

  5. Flambé to remove the alcohol.

  6. Add the cream and butter. Stir well and reduce.

  7. Transfer cooked livers to a drum sieve (tamis).

  8. Using a corne, press the livers through the drum sieve.

  9. Scrape the puréed mixture from the bottom.

  10. The farce à gratin is ready to be used.

© 2010 All rights reserved. Published by Le Cordon Bleu.

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