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Gateau de foie de volaille (smooth chicken liver terrine)
This recipe was inspired by a classic Paul Bocuse dish. In his version, he bakes the gateau in individual ramekins, then serves it warm with crayfish cream. I was interested in developing a really good smooth liver terrine, so I adapted his recipe by trial and error to arrive at this final result. It is one of the most popular dishes at both Le Pichet and Cafe Presse.
Makes One 7 cup terrine
Ingredients
- 1lb chicken livers
- 4 eggs
- 2 cups heavy cream
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- 1 1/2 cup Madeira
- 3 whole cloves
- 3 black peppercorns
- 1 piece dried orange peel
- 1 sprig fresh thyme
- 1 small bayleaf
Preparation
| 1. | Combine the Madeira, cloves, peppercorns, bay leaf, orange peel and thyme in a small sauce pan. Bring to a boil and cook rapidly until about 3 tablespoons remain. Strain and cool. |
| 2. | In the food processor, puree the chicken livers until very smooth. Place a drum sieve over a mixing bowl large enough to hold it. Scrape the pureed livers into the sieve. |
| 3. | Without cleaning out the bowl, puree the cream and eggs, pulsing until they are well blended. Add this mixture to the livers. Using a flexible pastry cutter, scrape the liver mixture through the sieve into the bowl. |
| 4. | Add the cooled madeira reduction, salt and sugar to the liver mixture. Stir well, then taste to check the seasoning. Correct with salt as needed. |
| 5. | Pour the liver mixture into a terrine or baking dish that holds at least 7 cups. Bake in a water bath in a 350 degree oven until just set in the middle (about 1 hour 15 minutes). |
| 6. | Remove the terrine from the water bath and cool completely (8 hours or overnight). Serve cold with cornichons, mustard and baguette |
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We enjoyed that last night at Le Pichet! Thanks Jim!
Loved this! Shared w Frankie and Don
and so nice to meet you, Le Pichet magnifique!
Thanks Jim, this is my all-time favorite dish and have never found an equal! What Madeira do you use?
Obviously the better the madeira the better the results. We use a moderately prices madeira, dont remember the brand right off hand.