Chicken liver

Foie de volaille

What it is

Corn and milk turn the liver pale gold — the foies blonds that Bressan cooks order by name and set into the gâteau de foies blonds, a liver custard baked in a bain-marie and served under crayfish sauce. Only small livers emulsify like that; a calf's liver put through the same treatment turns to paste.

In the kitchen

Trim any green-stained part hard — bile bitterness cannot be cooked out. For a parfait, sear them barely and blend with butter at 45 °C: warmer and the fat splits, colder and it never comes smooth.

Goes with

Butter Shallot Cognac Cream Egg Thyme Tawny port Apple

Same species

Egg white powder (albumin) Chicken tail (bonjiri) Bresse chicken Capon Chicken Rooster

Also used with

Caul fat Schmaltz (rendered chicken fat) White port Fatback (green back fat)

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