Chicken Livers on Toast From the Grain de Sel in Dole

We went to have dinner at the Grain de Sel in Dole, a great restaurant whose attractions are primarily its food, and also its position, looking out over the canal.

While there we had some amuse-bouches of chicken liver mousse on toast – marvellous. I have managed, I think, to reproduce it fairly faithfully.

If you want to extend this into more a light lunch it goes well with a salad of watercress and capers.

Recipe for Chicken Livers on Toast

For four with drinks

  • 225g/8 oz chicken livers
  • 5 leaves of sage
  • 1 fat clove of garlic crushed with a little smoked salt
  • Indonesian long black pepper – or ordinary freshly ground black pepper
  • 60ml/¼ cup marsala – or you could substitute sherry
  • butter for frying
  • sourdough toast
  1. Chop the livers while you heat the butter and the crushed garlic gently in a medium frying pan.
  2. Add the livers and fry gently – they should still be a little pink in the centre.
  3. Crush the peppercorns in a pestle and mortar, or grind it in. Add the marsala. Make sure the mix is moist.
  4. Serve on toasted French bread…or sourdough. Snip over the sage.
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