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44 Fresh Foie Gras Terrine
Preparation info
- For
ten
people - Difficulty
Medium
Appears in
Published 1978
Terrine de foie gras frais des Landes ‘The best pàté in the world!’
Ingredients
Main ingredients
2 600 g 1 lb 5 oz<
Method
Two days in advance
Preparing the foie gras and the marinade
- Put the livers to soak for 1 hour in a basin of water at blood-heat (37°C/98–4°F). This cleans them as well as making them soft and easier to deal with.
- Drain the livers and, with your hands, separate the larger from the smaller lobe of each li
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