Chicken Liver Gâteaux. Yes, chicken liver. This was one of the most nervously-anticipated French Fridays with Dorie recipes ever. It is also a perfect example of why so many of us enjoy the project so much: trying recipes that push our skills and taste buds to areas we may not otherwise go.
I made this one for myself for lunch. My husband made it clear he would not try it (I’m sure he’s not the only FFWD spouse/partner to make such a declaration!). I made a third of the recipe and baked one cake. I had saved the livers from a couple of whole chickens, so finding a small quantity was not a problem.
First I made the pickled onions. I let them steep while I made the gâteau. I whirred together the liver with egg, cream, brandy, and fresh herbs and spices. I poured the mixture into a custard cup and baked.
I unmolded the cake onto a bed of mixed greens tossed with a simple vinaigrette, and topped it with the pickled onions. I carefully took a bite…
I liked it! If you think of this more as a pâté than a liver dish, it’s easier to take. The pickled onions are essential to this dish. Both the flavor and texture of the onions provide a nice contrast to the smooth texture and mild flavor of the gâteau. I enjoyed spreading a bit of it on toasted French bread topped with a few of the onions. This was a very satisfying lunch!
I’m curious to see how many Dorista’s actually made this, and who liked it. Check it out: LYL: Chicken Liver Gâteaux with Pickled Onions.
I also made last week’s dish, Long and Slow Apples. When I first saw this recipe I thought it was going to be like an apple sauce, but it’s really more like apple pie without the crust.
To make it, apples are sliced very thinly and layered in ramekins with a bit of butter and spiced sugar between each layer. I found this process to be long and tedious, even using my mandolin. After layering, the apples are weighted down and baked for 2 hours.
We ate this warm one night and cold the next. Both my husband and I definitely preferred it warm. We both loved the lightly gingered whipped cream!
11 responses to “Chicken Liver Gâteaux + Long and Slow Apples”
Your husband was definitely not the only one to make that ultimatum! I had to make this for lunch too, without him around to complain. 😉 I liked it so much I went ahead and made more! I’m definitely going to have to try the leftovers with bread or crackers, though – that looks really tasty! Nice job – with both the pate and the apples!
Your gâteaux looks delicious! I agree the pickled onions or even pickles provide a nice texture contrast that works well with this. I like it best cold as a paté. Luckily my husband will try most anything and he really liked this!
Too funny because I was the hesitant one around here. Nana supplied the goods, which made my husband and son happy. It really was better than I thought, but that is not saying a lot. If I had to prep the livers myself it would have been game over…….BTW- your photos are fab. I do love the idea of this on that crusty bread. Great job !!
My husband was enthusiastic about this one, as was I. You’re right, it’s a lovely light pate, not a “liver dish”. That makes it seem more elegant. I will definitely make this again, though I realize I am in the minority of Doristas. Glad you liked it too.
We thought of this as a pâté, too and really enjoyed it. The apples must have made a wonderful dessert!
I get the “Ultimatum” ofter – I have to remind myself that I am the one who signed up to do this – not him. Sigh.
Glad this one worked out for you – it was definitely a boundary pusher.
So happy you enjoyed it. It was quite good and would definitely make a satisfying lunch. Your apples look great too- and I loved them! I can’t wait to make those again!
Your hubby was NOT alone 🙂 I’m sure! But what a great job you did with both! And such an impressive amount of apples you managed to fit in there! This might be my new way of making some fabulous apple sauce!
I loved the Slow Cooked Apples, but could not bring myself to make the chicken livers!! Your apples and pate look delicious!
Two winners…can’t wait to see what you think about the shrimp 🙂
Both of your recipes look beautiful, Karen. I agree that the pickled onions are essential with the liver gateau although my onions were on the strong side.