Chicken Liver Cake (Gateau Foie de Volaille)
Special equipment: One 2 1/4-inch-deep baking mold
Preheat the oven to 320 degrees F.
Meanwhile break the toast into small pieces into a large bowl, then add the cream, milk and the chicken liver mixture. Stir and set aside.
Whip the egg whites until stiff, and then incorporate them into the liver mix.
Fill a large tray with water, and sit the mold in the tray. This will act as a water bath for the dish. Place the tray into the oven and bake until evenly browned and cooked through, 40 minutes.