Nutrition Facts
4 servings
4
Poultry Liver Cake with Parsley and Chestnuts Recipe
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A recipe for a savory cake. Photo credit: Philippe Barret.
Ingredients
1 Parsley
1 clove Garlic
150 Flour
4 Egg
8 Olive oil
15 Milk
1 Baking powder
Directions
1
Preheat the oven to 180°C.
2
Quickly sauté the poultry livers with some of the chopped parsley and garlic. Set aside.
3
Mix the flour and the baking powder. Add the eggs one at a time, then the oil, followed by the milk.
4
Work the dough with an electric whisk until it is very smooth. Season with salt and pepper.
5
Add the chicken livers, whole chestnuts, and the remaining chopped parsley.
6
Butter a loaf pan and fill it two-thirds full.
7
Bake for about 1 hour, then let cool before slicing.
8
To finish, serve alone or with a salad.
Ingredients
Ingredients
1 Parsley
1 clove Garlic
150 Flour
4 Egg
8 Olive oil
15 Milk
1 Baking powder
Directions
Directions
1
Preheat the oven to 180°C.
2
Quickly sauté the poultry livers with some of the chopped parsley and garlic. Set aside.
3
Mix the flour and the baking powder. Add the eggs one at a time, then the oil, followed by the milk.
4
Work the dough with an electric whisk until it is very smooth. Season with salt and pepper.
5
Add the chicken livers, whole chestnuts, and the remaining chopped parsley.
6
Butter a loaf pan and fill it two-thirds full.
7
Bake for about 1 hour, then let cool before slicing.
8
To finish, serve alone or with a salad.
Notes
-
Louve
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