Terrine de foies de volaille

It was tradition in my family to have a big roast chicken for lunch on Sundays. Unlike in Saint Puy, where my grandparents would have slaughtered one of their own birds, at home, a chicken was quite a luxury as my mother would have to buy a corn-fed bird from the butcher. Anything we didn’t eat she would make use of in meals during the week: the bones would be boiled to make stock (broth) and she would use the livers to make beautiful terrines or pan-fry them for salads.