Gâteau de Foies de Volailles (Chicken Liver Cake)
Save to My Recipes
This chicken liver cake is a great tradition in Lyon, and one of the reasons why the town is considered the French capital of gastronomy.
Hands-on: 15 minutesTotal: 1 hour 5 minutes
- 1 Tbsp. olive oil
- 1 can (28 oz.) diced tomatoes
- 1 bay leaf
- 1 Tbsp. thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 cup whole milk
- 2 slices bread
- 1 medium onion, peeled and diced
- 1 garlic clove
- 2 Tbsp. parsley
- 3 chicken livers
- 3 large eggs, white and yolks separated
- In a medium saucepan, heat a tablespoon of olive oil over medium heat. Pour in the diced tomatoes and their juice, the bay leaf, the thyme, salt, and pepper. Stir with a wooden spatula, and cook slowly for about 10 minutes, stirring often. Remove bay leaf and reduce the heat to low, cover, and simmer until serving.
- In a small bowl, pour the milk; soak the bread in it. Then take out the bread and put it in the blender. Discard the milk. Add onion, garlic, and parsley to the blender. Process for 30 seconds. Add the chicken livers and process for 1 minute.
- In a large bowl, pour the chicken liver mixture. Add 3 yolks, and stir again.
- Preheat the oven to 350°F. Butter a large baking pan.
- In a bowl, beat the egg whites until the whites hold firm peaks, and then add them to the mixture, stirring slowly.
- Pour the mixture into the baking pan and bake for 50 minutes. Serve lukewarm, with the tomato sauce on the side in a gravy boat.