3/4 pound chicken livers, well-trimmed and finely chopped
1/2 cup finely chopped parsley
2 cups heavy cream
4 large eggs
How to Make It
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.
The baked custard can be refrigerated overnight. Cover tightly with foil and rewarm in a 300° oven for about 25 minutes.
A dry mineral wine will enrich this dish with its slight zing. Try a Chardonnay from California.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.