Hearty, wholesome and economical, this French chicken liver pie is also incredibly simple to make. For this recipe, you will need a 6 cm-deep baking mould and a larger tray for a water bath.
- 300 g chicken livers, cleaned
- 8 eggs, separated
- 6 garlic cloves
- 1 cup chopped flat-leaf parsley
- 1 tsp salt
- 1 tsp pepper
- 10 slices bread, toasted
- 500 ml (2 cups) pouring cream
- 250 ml (1 cup) milk
- butter, for greasing
- 35 g (¼ cup) plain flour, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 160°C. Place chicken liver, egg yolks, garlic, parsley, salt and pepper in a food processor. Process for 2 minutes or until an even consistency.
Break the toast into small pieces and place in a large bowl. Add cream, milk and liver mixture. Stir and set aside.
Whip egg whites until stiff peaks form. Incorporate into the liver mixture. Set aside.
Generously grease a 6 cm-deep baking mould with butter, then dust with flour. Pour liver mixture into the mould.
Fill a large tray with water, and place the mould in the tray. Bake for 40 minutes or until golden brown and evenly cooked. Serve.