Gâteau de Foies de Volaille (Lyonnaise Chicken Liver Gâteau with Tomato Sauce)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g chicken livers
- 4 eggs
- 200 ml double cream
- 1 garlic cloves
- 400 g tinned chopped tomatoes
- 1 shallots, finely sliced
- 10 g fresh flat-leaf parsley, chopped
- 10 g unsalted butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 26.6 g
- Carbohydrate
- 7.3 g
- of which sugars
- 5.4 g
- Fat
- 39.7 g
- of which saturates
- 20.1 g
- Fibre
- 1.4 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3) and butter four 200ml ramekins or a 900g loaf tin.
- 2
Blend the chicken livers, eggs, double cream and garlic to a smooth purée, then season well.
- 3
Pour the mixture into the prepared ramekins or tin and stand in a roasting tray half-filled with hot water.
- 4
Bake for 35-40 minutes until just set in the centre with no pink liver visible when cut.
- 5
Meanwhile, heat the olive oil in a pan and cook the shallot for 4 minutes until soft, then add the tinned tomatoes and simmer for 12-15 minutes until thickened.
- 6
Stir the parsley into the tomato sauce.
- 7
Turn out the gâteaux or slice the loaf and serve with the tomato sauce spooned over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.