You know that I love Dorie.
You might even guess that I'm a little jealous of Dorie ... what with her having an apartment in the City of Lights and selling cookies in NYC and writing so many FABULOUS cookbooks and all ...
But, my sweet lovely Dorie, I must ask what possessed you to think that (first off) people would like chicken livers and (secondly) that they would like them in a gateau ... with pickled onions? A gateau is a cake, right? Dessert, non? You mentioned something about not being able to resist a gateau at the beginning of a meal and while I firmly believe in the adage that "one must have dessert first because life is too short", I simply can't imagine that dessert for any course should include liver of any sort or from any animal. Chocolate is certainly more desirable.
Perhaps I'm too "chicken" to try this recipe or perhaps I have a vivid memory of being served liver that I can't quite overcome. I will confess that it wasn't chicken liver served at that meal, but it was certainly one that caused my mom to vow never to make liver again.
My solution for my French Friday Dilemma, dear readers, is to offer you a different part of the chicken ... eggs ... in the form of a photo.
Voila. Enjoy them scrambled, fried, poached, in an omelet or frittata, boiled ... Just enjoy something other than a liver.
