French Fridays with Dorie this week ventures into the slightly scary - Chicken Liver Gateau with Pickled Onions.
This did not appeal to me at all, and the chicken livers were not that easy to find, making this a double challenge.
Despite my misgivings, I went ahead and made it (though there was no way I was going to make the tomato sauce to go with this - gross me out!). One thing - it was quick and easy to make - just blitz everything together in a food processor and bake. Here is an inside look:
I ate it warm because Dorie made it sound appealing - like a custard. On cooling, it is more like pate.
I liked the onions, and the mouthfuls of gateau I ate with the onions were fine. Sans the onions, I found the gateau rather bland - kind of like a strange sausage sans spices, and definitely nothing like a custard.
I liked it much better cold, when it was indeed like a pate. However, I am not a fan and won't be making it again.
To se what the other Dorie cooks thought, visit the LYL section of the website.
