My F&W
quick save (...)

Marie Boulud's Chicken Liver and Parsley Custard

  • SERVINGS: 6

Marie Boulud learned this version of the rich and delicious country classic from her mother, Francine.

Plus: More Appetizer Recipes and Tips

  1. 1 tablespoon unsalted butter
  2. 2 shallots, finely chopped
  3. 10 ounces firm white mushrooms, finely chopped
  4. Salt and freshly ground white pepper
  5. 3/4 pound chicken livers, well-trimmed and finely chopped
  6. 1/2 cup finely chopped parsley
  7. 2 cups heavy cream
  8. 4 large eggs
  1. Add the chicken livers and parsley to the mushrooms and season with salt and pepper. In another bowl, whisk the cream with the eggs and season with 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir the custard into the chicken livers and pour into the prepared gratin dish. Bake for about 30 minutes, or until the custard is just set. Serve warm.
Make Ahead The baked custard can be refrigerated overnight. Cover tightly with foil and rewarm in a 300° oven for about 25 minutes.

Suggested Pairing

A dry mineral wine will enrich this dish with its slight zing. Try a Chardonnay from California.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.