Gâteau De Foie Blond Recipe

Directions to prepare Gâteau de Foie Blond

1. 1

   Prepare the Liver

   Clean the chicken livers, removing any connective tissue. Rinse under cold water and pat dry.

2. 2

   Sauté the Aromatics

   In a skillet, melt 50g of butter over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent.

3. 3

   Cook the Livers

   Add the chicken livers to the skillet and cook for about 5-7 minutes until they are browned on the outside but still pink inside. Pour in the cognac or brandy and flambé if desired.

4. 4

   Blend the Mixture

   Transfer the mixture to a food processor. Add in the remaining butter, cream, eggs, salt, pepper, nutmeg, and parsley. Blend until smooth and creamy.

5. 5

   Prepare the Baking Dish

   Preheat the oven to 180°C (350°F). Grease a loaf pan or terrine dish with butter and line it with parchment paper.

6. 6

   Bake the Gâteau

   Pour the liver mixture into the prepared dish. Place the dish in a larger baking tray filled with water (bain-marie) and bake for about 40-50 minutes until set.

7. 7

   Cool and Serve

   Once cooked, remove from the oven and let it cool completely before refrigerating for at least 4 hours. Serve chilled, sliced, and garnished with additional parsley.