By Simone Beck and Michael James
Published 1979
The liver sausage in brioche dough is a rustic version of the much grander foie gras en brioche that is known especially at holiday time in France. This simpler saucisson is good made with either chicken or duck livers, and when molded in jet brioche there are no long or complicated steps. Be sure, however, that the liver mixture is well chilled when it goes into the dough, as it will be much easier to handle. The little hamburgers that follow have the Provençal touches of garlic and fragrant herbs and are an excellent way to use up leftover meat; the tomato sauce will help keep the meat moist. While the accompanying fausses frites are not the traditional “fries,” they are a tasty potato dish actually much easier to do.
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