This is a perfect cold appetizer recipe to spread on French baguette, and to share with good friends, with a glass of wine.
Make sure the livers are clean and exempt of any green part (gall). Then, soak them overnight in the Port wine.
and flour a regular sized loaf pan. Using your food processor or a hand mixer, blend cream, milk, butter, onion, and garlic until all are chopped small. Blend in the livers, eggs, flour, Port wine, salt, sage, thyme, and pepper till smooth.
Scoop the mixture in the loaf pan and place the pan inside of a larger baking dish filled with hot water. Make sure the water is almost to the top of the loaf pan. Place in a 375°F oven on the bottom rack and bake till it is firm and when a knife inserted in the middle, it comes out clean. This takes about 1 to 1-½ hours, depending on your oven.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
