Recipe courtesy of Arlette Hugon
Episode: Lyon
Chicken Liver Cake (Gateau Foie de Volaille)
1 hr
20 min
4 servings
1 hr
20 min
4 servings


  • 10 1/2 ounces chicken liver, cleaned
  • 8 eggs, yolks separated from the whites, both reserved
  • 6 cloves garlic
  • 1 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 10 slices bread, toasted
  • 2 cups cream
  • 1 cup milk
  • Butter, for greasing
  • 3 tablespoons flour


Special equipment: One 2 1/4-inch-deep baking mold

Preheat the oven to 320 degrees F.

In a food processor, add the chicken liver, egg yolks, garlic, parsley, salt and pepper. Process for 2 minutes.

Meanwhile break the toast into small pieces into a large bowl, then add the cream, milk and the chicken liver mixture. Stir and set aside.

Whip the egg whites until stiff, and then incorporate them into the liver mix.

Grease a 2 1/4-inch-deep mold very generously with butter, then dust with the flour. Pour the liver mixture into the mold.

Fill a large tray with water, and sit the mold in the tray. This will act as a water bath for the dish. Place the tray into the oven and bake until evenly browned and cooked through, 40 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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