Chicken liver pie
We had bought some chicken liver at the poultry stall on the market and I had a package of pie dough left in the refrigerator. With some shallots, raspberry vinegar, eggs and cream, I made a nice quiche-like open pie.
Why raspberry vinegar? It is one of those French habits. The vinegar helps to kill any bacteria that might be lurking in the innards and raspberry gives sweetness to the taste. Alternatively, balsamic vinegar or wine can be used with chicken livers.
I started by preparing the dough in a pie pan, with marbles inside to that the form could take and the pie could cook for the necessary 30 minutes without the filling as the livers do not need that long.
I chopped the shallots and two cloves of garlic and put that in a skillet with hot butter. Then I added the livers and cooked for 10 minutes, turning from time to time to cook the livers evenly. I sprinkled it with white pepper and added a dash of vinegar. I let the liquid evaporate almost completely and set aside.
I whipped two eggs with 50 cl of liquid cream.
Then I put the livers inside the pie, added the egg mixture and put the pie back in the oven (obviously the marbles had been removed). I finished cooking for 10 minutes at 180 °C.