Parsleyed Chicken Liver & Mushroom Custard
How to Make a Savory Country French Classic Recipe
Jul 11, 2009
At its most basic, a custard is simply egg (or just egg yolk) and cream, heated until it sets. From the basic custard, one can venture in a hundred different directions, both sweet and savory.
For many, the word “custard” conjures up images of desserts: Crème Brulée, Pots de Crème, Crème Caramel. The Spanish seduce with flans. The Italians layer it up for Tiramisu. Brits love their Trifles. The French developed a method for freezing custard to make the richest kind of ice cream. In a Saboyan, white wine substitutes for the cream as the basis for that custard. When cooked short of setting, custards are the basis for scores of sauces.
On the savory side, quiches leap to mind. Soak bread in custard and you have a Strata (or French Toast, or Bread Pudding). The Japanese serve Chawan-mushi, a savory custard—”food steamed in a cup.” It’s so popular in Japan that there are special cups with lids just for serving this dish.
This article features a savory custard that is classic country French. Because the dish can be made a day ahead and reheated, it is a great recipe when you have guests.
Parsleyed Chicken Liver and Mushroom Custard
You will need: 9 by 12-inch oval gratin dish with 2-inch sides (or equivalent)
Ingredients:
- 1 Tbsp unsalted butter
- 2 shallots, finely chopped
- 10 ounces white mushrooms, finely chopped
- Salt and freshly ground white pepper
- ¾ pound chicken livers, rinsed and well-trimmed of any fat or sinew and finely chopped
- ½ cup chopped flat leaf parsley
- 2 cups heavy cream
- 4 large eggs
Method:
- Preheat oven to 325°. Lightly butter the gratin dish.
- In a large skillet over low flame, melt butter and add the shallots. Cook, stirring occasionally, until the shallots are softened but not browned, about 4 minutes.
- Increase the flame to medium. Add the mushrooms and cook until they release their moisture and then absorb it back again, about 8 minutes. Season with salt and white pepper to taste, transfer to a bowl and let it cool.
- Add the chicken livers and parsley to the mushroom mixture.
- In a clean bowl, whisk together the eggs, cream, ¾ tsp of salt and ¼ tsp of pepper. Fold the egg mixture into the chicken liver-mushroom mixture and scrape into the prepared gratin dish.
- Bake until just set, about 30 minutes. Serve warm.
Yield: 6 servings
Make Ahead Method:
- Let the baked custard cool to room temperature, cover with foil and refrigerate overnight.
- An hour before serving time, take it out and let it come to room temperature. Preheat the oven to 300°.
- Take the foil off the custard long enough to wipe off any condensation and then re-wrap the custard tightly. Rewarm in the oven for 25 minutes.
Chicken Liver lovers will also want to try:
For another savory custard:
 |
 |
 |
 |
 |
