Gâteaux de Foies de Volaille (Chicken Liver “Cakes”)

These Lyonnais “cakes” are actually flans whose custard is typically thickened with béchamel or bread soaked in milk and then lightened with beaten egg whites. The following recipe is more delicate than that, containing less liver and garlic and no starch, and the egg whites aren’t beaten. Usually specified are pale, fat-filled blond chicken livers, whi…