Terrine de foie de volaille

Chicken Liver Terrine

Preparation info
  • Serve


    • Difficulty


    • Ready in

      5 hr

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

You can find this popular traditional dish on tables in almost every region of France, and in quite a few supermarkets, too – but it is never quite the same as home-made. There are so many recipes for what is known simply as ‘pâté’ – but you need the right balance of liver and fat to make it both smooth and tasty, and some recipes have a very high percentage of fat, which isn’t necessary or good for you. Pâté is complemented simply and beautifully by gherkins, pickled vegetables and farmhou