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Gâteau de foie served with toast and salad
Classic French chicken liver mousse

Lyonnais Chicken Liver Soufflé (Gâteau de Foie)

Author: Flavelo
Recipes Appetizers
Gâteau de Foie (Liver Cake) is a gem of French regional cuisine, particularly Lyon. It's not a dessert but a silky, airy appetizer resembling a savory soufflé. Cream and eggs mellow the liver's bold flavor, while cognac and nutmeg add elegance. Think of it as a warm, rustic pâté.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Blender or Immersion Blender
  • Ramekins or large mold
  • Roasting pan for water bath

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Clean livers thoroughly: remove all veins and connective tissue. Wash and pat dry.

Tip: Veins make the creamy dish bitter and chewy.
2 ✓

Sauté onion in butter until soft. Add garlic and livers. Cook livers 2-3 minutes until just whitened but still pink inside.

Tip: Do not fully cook; they will finish in the oven. Overcooking now makes the texture grainy.
3 ✓

Pour in Cognac and simmer 1 minute (or carefully flambe) to evaporate alcohol while keeping flavor.

Tip: Deglazing lifts tasty browned bits from the pan.
4 ✓

Place liver mixture in a blender. Add eggs, cream, breadcrumbs, spices, and parsley. Blend until perfectly smooth.

Tip: A smooth texture is key. For extra silkiness, pass through a fine sieve.
5 ✓

Preheat oven to 350°F (180°C). Butter the ramekins and fill. Place them in a roasting pan and fill pan with hot water halfway up the sides of ramekins.

Tip: Water bath keeps temp below 212°F, protecting the custard.
6 ✓

Bake 45-50 minutes. It's done when the center is set but slightly jiggly. Let cool slightly before serving.

Tip: Test with a toothpick/skewer; it should come out clean.

Recipe FAQ

Why a water bath?
The egg-cream custard is heat-sensitive. A water bath (bain-marie) ensures gentle, even cooking so the 'cake' becomes a creamy soufflé, not scrambled eggs.
Can I eat it cold?
Yes, it works as a pâté when cold, but traditionally it is served warm with tomato or mushroom sauce.

Ingredients

  • 14 oz Chicken Livers (trimmed of veins)
  • 1 small Onion (diced)
  • 2 cloves Garlic
  • 3 large Eggs
  • 3/4 cup Heavy Cream
  • 4 tbsp Butter (plus extra for greasing)
  • 1/2 cup Breadcrumbs
  • 2 tbsp Cognac or Brandy
  • 2 tsp Salt
  • 1 pinch Ground Pepper
  • 1 bunch Fresh Parsley
  • 1 pinch Nutmeg (freshly grated)