I have no qualms eating liver pâté…in fact, I rather enjoy it. So does Bill…shocking I know. The picky husband will eat chicken livers. But there’s something about whizzing raw livers in the food processor with cream, milk, brandy, eggs and herbs…I just couldn’t get beyond the pink color of the blended liquid..ewww. But I had a New Year’s Day gathering to attend and my friends are always happy to be guinea pigs for my gourmet creations. This Chicken Liver Gâteaux was definitely party food.
Making me even more squeamish, the recipe plainly stated to remove any veins, fat or greens spots from the chicken livers…thank goodness that was not necessary. On with the recipe. Dorie recommended placing individual buttered ramekins filled with this custard mixture. into a bain marie, or waterbath, to bake…then serving the warm gâteaux or “cakes” on a bed of greens with some pickled onions. By chilling the custard, the cakes became more like pâté…and that was my ultimate goal. I bought some crackers for this spread and garnished my liver pâté with fresh sage and said onions. The Francophile in the group declared it quite impressive…and I still have one ramekin in the fridge…waiting for me to sample. I finally worked up the courage as the pink puree became a distant memory…yup, I LOVED it. I can’t wait to see what my fellow Doristas thought of this Chicken Liver Gâteaux.