Liver Gateau from Tony Bilson's Recipe Book by Tony Bilson
Liver gâteaux are, in fact, savoury baked custards of the most delicious and delicate flavour. It is important not to overcook them as they will lose the silky texture that is so necessary for...
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Cooking tools:
- Food processor
- Food mill
- Fine-mesh sieve
- Dariole mold
- Pastry brush
- Roasting pan
- Oven
- Stove
- Saucepan
Ingredients
- 100 g foie gras
- 30 ml cognac
- 2 tsp salt
- pinch of nutmeg
- 500 ml cream
- 200 g chicken livers, trimmed, washed and dried
- 2 eggs plus 2 egg yolks
- ground black pepper
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