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Chicken Liver Gâteaux with Pickled Onions #FrenchFridayswithDorie

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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.

Don’t you love my new flan dishes/ramekins? I won a Le Creuset giveaway from my friend Roxana, at Roxana’s Home Baking. Lucky me!!!

This recipe can be found on page 190 of Around My French Table. The publisher has asked us not to share the recipes which have not  been previously posted.

 

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56 comments on “Chicken Liver Gâteaux with Pickled Onions #FrenchFridayswithDorie”

  1. Your dish looks fantastic Liz!
    I like liver too, but I decided to skip this recipe mainly due to the heat we are having here in Sydney and I caught up on a summer recipe I missed previously.
    I didn’t read the liver recipe, but after reading your post and learning that fat, veins and green bits need to be removed, I won’t be in a hurry to catch up on this one 🙂 !!!

  2. Lucky you to have people who enjoyed them. They look beautiful in those ramekins. This recipe is definitely not for the squeamish. 😉

  3. This sounds interesting:) I usually cook chicken liver with lots of sauteed onion and a bit of tomato paste, along mashed potatoes:) and can be very delicious even if it’s liver.

  4. Your ramekins are awesome! So cool that you won them! I had my “sous chef” do the dirty work of deveining and cleaning them. It was the only way I could handle them! lol. Your presentation is great!

  5. Glad you enjoyed yours! Certainly love your baked tops! Mine cracked quite a bit… well two out of two anyways…! 🙂

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