For the coulis:
1 Preheat your oven to 355°F (180°C) (350°F).
2 In a blender, pour your chicken livers, cream, whole egg, egg yolks, salt, pepper, nutmeg, and quatre-épices. Blend for about a minute, then strain through a fine chinois sieve.
3 Place your molds in a baking pan, fill them with the mixture, then add boiling water to reach halfway up the sides of your pan. Place in the oven for 35 minutes.
4 While the gâteaux are cooking, prepare your mushroom coulis: in a saucepan, gently sweat your sliced mushrooms and minced shallots in butter, season, then cover and cook for 5 minutes.
5 Add the cream and simmer for another 5 minutes, then blend this sauce very briefly (about 10 seconds) so that tiny mushroom pieces remain for texture.
6 When the gâteaux come out of the oven, let them rest for at least 5 minutes, then unmold each one onto the center of a nice plate. Top with a chervil leaf and pour the coulis around it. To finish, sprinkle the lightly crushed peanuts over the coulis.
In the Lyonnais bouchons restaurants, this chicken liver gâteau is served with homemade tomato sauce, never mushrooms. Lyonnais cooks sometimes add just a splash of red wine vinegar to the mixture, barely a few drops, to cut the iron flavor of the liver. It really changes the balance of the farce. Try it once, and you won't go back.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.