lyl: chicken liver gâteau with pickled onions

This week’s recipe offered a real sense of adventure, and we hope you played along! Can’t wait to see how it turned out. Leave your links here.

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This post was written by who has written 256 posts on French Fridays with Dorie.

46 Responses to “lyl: chicken liver gâteau with pickled onions”

  1. rosa January 18, 2013 at 9:25 AM #

    Phew, it’s been a very busy few weeks, but I knew that I had to make this one. I look forward to catching up with everyone again.

  2. alwaysaddmorebutter January 18, 2013 at 9:36 AM #

    Yep, you guessed it – I was a baby again. I made Leek & Potato Soup instead. Hope you can all forgive me but I’m scarred from the Sardine Rillettes. Scarred & scared

  3. Cher January 18, 2013 at 9:46 AM #

    It was suggested that some kind of passive-aggressive tendencies may have been exhibited when I chose to serve this to my parents… Sigh.

    • Cher January 18, 2013 at 9:48 AM #

      Don’t forget to vote!

      P.S. I am totally rooting for the Isaphan loaf cake next month. (Is campaigning allowed?)

      • betsyp January 18, 2013 at 11:41 AM #

        Campaigning is definitely allowed!

      • alwaysaddmorebutter January 18, 2013 at 1:25 PM #

        Give me a reason and I will support the campaign. Do roses taste good?

        • saralkeefe81 January 18, 2013 at 3:22 PM #

          I’ve had worse flowers than roses! As long as the flavoring’s not too strong. And it does go really well with raspberries. I did a rose cupcake with raspberry frosting once – interesting and not too bad. “Very girly,” according to my husband.

        • Cher January 19, 2013 at 2:52 PM #

          It leaves a floral note and is a bit on the girlie side, but I find it enjoyable. Rose water is big in Middle Eastern cuisine – so think of it as daring :-)

      • onewetfoot January 18, 2013 at 5:14 PM #

        I was going to campaign for the pork roast, but I like how it seems we’ll be having soup as our main of the month. Perfect for the end of winter.

  4. lizzydo January 18, 2013 at 9:48 AM #

    I loved it, but had to serve it cold as a pate.

  5. saralkeefe81 January 18, 2013 at 10:12 AM #

    this was a hit for me! and I managed to resist the urge to torture my husband with it.

  6. Beverly January 18, 2013 at 10:20 AM #

    These comments are hilarious- alas, I had to wimp out on it, though. Just can’t handle liver preparations. Bravo & high fives to you Doristas who marched on!

  7. Lola's Kitchen January 18, 2013 at 10:55 AM #

    Who knew raw meat in the food processor good be so delicious:)

  8. anderlani1 January 18, 2013 at 10:57 AM #

    Sorry, folks. Couldn’t do it. Here’s several catch-up recipes, though.

    • rosa January 18, 2013 at 5:01 PM #

      Not sure if I’m blind or just too tired, but I can’t seem to figure out how to leave a comment on your blog today. Just wanted to say that I feel your pain on the gas front, I have a little two door car (i.e., not a gas guzzler) and it costs around 100 euros to fill the tank. It’s crazy!

  9. Alice January 18, 2013 at 11:00 AM #

    It didn’t break my immersion blender, so automatically, I was pleased with this recipe! :)

  10. loavesandstitches January 18, 2013 at 11:23 AM #

    After a week of sickness in the house, I just could not bring myself to make this week’s recipe. I did, however, manage some bread.

  11. betsyp January 18, 2013 at 11:40 AM #

    We enjoyed this, though you all know I was enthusiastic about trying this one.

  12. thekitchenlioness January 18, 2013 at 12:10 PM #

    I opted for the Chicken Liver Gâteaux Lyon Stlye with Tomato Coulis.

  13. Kendra January 18, 2013 at 12:50 PM #

    Sorry Liver isn’t my thing…. But I did get to visit with Dorie’s son Josh last Sunday at :-)

  14. sanya living January 18, 2013 at 4:31 PM #

    It’s still stinking hot here so I took this opportunity to catch up on a summer recipe I missed. It was perfect!

    • Mardi (eat. live. travel. write.) January 18, 2013 at 5:38 PM #

      It’s nice to see that sometimes I can be right about somethings ;)
      Wondering why everyone seems to make a point of saying they served it cold. Away from my book right now but surely it’s not meant to be served hot? I served them all cold. Clearly I need to work on reading instructions. Ahem.

      • onewetfoot January 18, 2013 at 6:08 PM #

        It was supposed to be served hot, but Dorie mentioned that it could also be served cold. I opted for that for convenience, really.

  15. Laws of the Kitchen January 18, 2013 at 5:37 PM #

    Been there, done that:

  16. AmyA January 18, 2013 at 6:50 PM #

    Get this: no chicken livers were available for purchase in Bozeman Montana. Seriously! I’ve had many conversations w/butchers this week, and have learned a lot about “chicken processing” — some information I’m not sure I want to know. Anyway! So happy to see so many of you tried and liked this dish that I voted for. Look forward to checking your posts this weekend.

    • tricia January 19, 2013 at 1:26 PM #

      WOW- that is amazing. And scary. Thanks for not sharing the details….esp while I still have leftovers in the fridge :)

    • Riseson January 22, 2013 at 11:45 PM #

      Oh wow! That’s so odd! And agreed- thank you for not sharing the details of chicken processing. I still like chicken and would like to be blissfully ignorant about it!

  17. MARY January 18, 2013 at 9:43 PM #

    Was this ever a surprise!!! Not so good, warm, but delicious, cold. I was very happy with this recipe and will serve it to willing guests.

  18. pamkaren January 18, 2013 at 9:46 PM #

    Very strange, but good. I have learned to just trust Dorie on these types of recipes.

  19. tricia January 18, 2013 at 10:39 PM #

    I survived and Nana thrived :) And the liver recipe is over …..

  20. KarenP January 19, 2013 at 12:47 AM #

    I made it and I liked it! I’m looking forward to reading how the rest of you fared this weekend.

  21. Candy January 19, 2013 at 1:15 PM #

    This was a fun experiment! Love the onions. Plus I made a retro chicken liver pate.

  22. Bakeawaywithme January 24, 2013 at 7:28 PM #

    Had to pass on this one…I like chicken liver pate…but I don’t touch raw chicken liver! Kudo’s to everyone who did!!

  23. Karen January 27, 2013 at 6:29 PM #

    So far behind but I did make this last week!

  24. kmdevone January 28, 2013 at 9:05 PM #

    Better than I thought it would be!


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