36 Homemade Chicken-Liver Pàté

Name: Homemade Chicken-Liver Pàté
Yield: For eight people
Cuisine: French
Ingredients: 3 tablespoons sherry; 4 sprigs of thyme; 7 tablespoons armagnac; 200 g (7 oz) pork back fat for lining the terrine, cut in thin slices; 200 g (7 oz) sausage meat; 3 tablespoons port; 500 g (18 oz) chicken livers or, better, 350 g (12 oz) livers and 150 g (6 oz) hearts; 1 level teaspoon thyme; Onion Purée with Grenadine; 200 g (7 oz) fresh belly of pork; 20 g (¾ oz) freshly-chopped parsley; 1 pinch freshly-grated nutmeg; 1 level teaspoon caster sugar; 2 heaped teaspoons salt; 12 turns of the pepper-mill; 2 teaspoons peeled and chopped garlic; 4 bayleaves

Preparation info

For
eight
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Terrine ménagère aux foies de volaille ‘A real old-fashioned pàté’

Ingredients

Main ingredients

500 g (18 oz) chicken livers or, better, 350 g (12

Europe
France
Starter
Gluten-free
Mediterranean

Method

Two days in advance

Preparing and marinating the meat

With a small knife, carefully remove all greenish patches from the chicken livers. Cut the livers and hearts (if used) in half.
Chop up the belly of pork into four slices, and cut each one into cubes 1 cm (½ inch) by 2 cm (¾ inch).
Put liver