Recipe courtesy of Arlette Hugon
Episode: Lyon
Print
Chicken Liver Cake (Gateau Foie de Volaille)
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fried Chicken (Chicharron de Pollo)

Recipe courtesy of Young Sun Huh

Tarragon Chicken Salad Tea Sandwiches

Recipe courtesy of Nealey Dozier

Pot De Creme

Recipe courtesy of Carla Pellegrino

Fricasee de Poulet et Cepes

Recipe courtesy of La Truffiere

Stuffed Mushrooms (Hongos Rellenos de Chorizo)

Recipe courtesy of Daisy Martinez

Spicy Nachos with Fresh Pico De Gallo

Recipe courtesy of Bobby Deen

Roast Chicken with Herbes-de-Provence Baste

Recipe courtesy of Oak Avenue Catering

Shredded Chicken Nachos with Pico de Gallo

Chicken-Stuf't Potato Puffs: Rellenos de Papa con Pollo

Recipe courtesy of Sunny Anderson

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here