chicken liver cake Ingredients: parsley pepper salt - 450 g of - chicken liver - 6 - rusks - 6 - eggs - 1 - béchamel made with around 50 cl of milk - 5 cloves of - garlic.
Utensils： 1 pastry rack pastry racks- Buy 1 baking pan whisks- Buy 1 Oven ovens- 1 pitter 1 kitchen scale scales-
Total time:
1h05
Preparation:
30 min -
Cooking:
35 min
Phase 1
Soak the rusks (or, failing that, hard bread) in a little milk.
Phase 2
Make the béchamel (flour + milk).
Phase 3
Meanwhile chop the chicken livers, parsley and garlic.
Phase 4
Mix everything with the drained rusks.
Phase5
Salt and pepper.
Phase 6
Add the 6 egg yolks and the chopped chicken livers to the béchamel.
Phase 7
Beat the egg whites and gently incorporate.
Phase 8
Place in a buttered mold and cook in a hot oven (200°C - thermostat 6-7) for 35 min (you can cook it in a bain-marie).
Phase 9
Serve with pike dumplings and Nantua sauce or simply a good homemade tomato sauce (tomato concentrate + green olives + sliced mushrooms).
Utensils： 1 pastry rack pastry racks- Buy 1 baking pan whisks- Buy 1 Oven ovens- 1 pitter 1 kitchen scale scales-
Total time:
1h05
Preparation:
30 min -
Cooking:
35 min
Phase 1
Soak the rusks (or, failing that, hard bread) in a little milk.
Phase 2
Make the béchamel (flour + milk).
Phase 3
Meanwhile chop the chicken livers, parsley and garlic.
Phase 4
Mix everything with the drained rusks.
Phase5
Salt and pepper.
Phase 6
Add the 6 egg yolks and the chopped chicken livers to the béchamel.
Phase 7
Beat the egg whites and gently incorporate.
Phase 8
Place in a buttered mold and cook in a hot oven (200°C - thermostat 6-7) for 35 min (you can cook it in a bain-marie).
Phase 9
Serve with pike dumplings and Nantua sauce or simply a good homemade tomato sauce (tomato concentrate + green olives + sliced mushrooms).