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Gâteau de foie served with toasted baguette
Traditional French liver soufflé with toast

Gâteau de Foie (Chicken Liver Soufflé)

Author: Flavelo
Recipes Appetizers
'Gâteau de foie' literally means liver cake, but this isn't dessert. It's a pride of Lyon, France: a light, airy, soufflé-like savory dish served warm. Cream, eggs, and butter silken the metallic note of chicken livers, making it far more refined than a standard pâté.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine French (Lyon)

Ingredients

Equipment Needed

  • Blender or food processor
  • Skillet
  • Mold (soufflé dish or loaf pan)
  • Roasting pan (for water bath)

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Wheat

Instructions

1 ✓

Chop onion and garlic. Melt butter in a skillet and sauté onions until translucent.

Tip: Sweet onions balance the liver's bitterness.
2 ✓

Add cleaned livers and sear on high heat briefly. They should brown outside but stay pink inside. Do not cook through!

Tip: Overcooking leads to a grainy texture. The oven will finish the cooking.
3 ✓

Transfer livers (with butter and onions) to a blender. Add cream, eggs, salt, pepper, and nutmeg. Blend until completely smooth.

Tip: Eggs bind the mixture (coagulation), while cream adds lightness.
4 ✓

Stir in chopped parsley and breadcrumbs by hand.

Tip: Breadcrumbs absorb moisture and give structure.
5 ✓

Pour into a buttered mold. Place mold in a roasting pan filled halfway with hot water (water bath).

Tip: The water acts as a buffer for even, gentle cooking.
6 ✓

Bake at 350°F (180°C) for 35-40 minutes until the center is set. Let cool 10 minutes before unmolding.

Tip: Test with a toothpick; if it comes out clean, it's done.

Recipe FAQ

Why use a water bath?
The egg-liver mixture is heat sensitive. A water bath (bain-marie) keeps the temperature gentle (under 212°F), ensuring a creamy texture rather than scrambled eggs at the edges.

Ingredients

  • 14 oz Chicken Livers (cleaned)
  • 1 whole Onion
  • 2 cloves Garlic
  • 3.5 tbsp Butter
  • 1/2 cup Heavy Cream
  • 1 bunch Fresh Parsley
  • 1/2 cup Breadcrumbs
  • 2 whole Eggs
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 pinch Nutmeg (grated)