Chicken liver cake

Chicken liver cake

Gâteau de foie de volaille

By
From
Luke Nguyen's France
Serves
6-8
Photographer
Alan Benson

Hearty, wholesome and economical, this French chicken liver pie is also incredibly simple to make. For this recipe, you’ll need a 26 cm round ring tin that is at least 6 cm deep, and a pot of the same diameter for a water bath.

Ingredients

Quantity Ingredient
300g chicken livers, cleaned
8 free-range eggs
6 garlic cloves, peeled
60g chopped flat-leaf parsley
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
10 slices bread, toasted
500ml pouring cream
250ml milk
butter, for greasing
35g plain flour, for dusting
fresh herbs, to garnish
crusty baguettes, to serve

Method

  1. Preheat the oven to 160˚C. Place the chicken livers, eggs, garlic, parsley, sea salt and pepper in a food processor. Process for 2 minutes, or until an even consistency is achieved.
  2. Break the toast into small pieces and place in a large bowl. Add the cream, milk and the liver mixture. Stir and set aside.
  3. Generously grease a 26 cm round ring tin with butter, then dust with the flour. Pour the liver mixture into the cake tin.
  4. Half-fill a 26 cm ovenproof saucepan with water, then fit the cake tin over the pan. Transfer to the oven and bake for 40 minutes, or until the chicken mixture is golden brown and evenly cooked. Remove from the oven and leave to cool in the tin.
  5. Turn out of the tin, garnish with herbs and serve with baguettes.
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