La Terrine de Foie de Volaille Rostassac

Name: La Terrine de Foie de Volaille Rostassac (Chicken liver terrine)
Yield: Serves 8
Cuisine: French
Ingredients: 250 g (8 oz) stewing veal; 1 tablespoon brandy; 1 bay leaf; 1 beaten egg; 250 g (8 oz) fairly lean pork belly or shoulder; salt, pepper, nutmeg; 1 clove garlic; 250 g (8 oz) chicken livers; 2 shallots

Chicken liver terrine

Preparation info

Serves
8

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

So many chicken liver pâtés are too strong for our taste. We asked the lady who runs the auberge at Rostassac in the hills above Cahors why hers is gentler than most, and she explained that she softened the pungent liver flavour with other meats.

Ingredients

250 g (8 oz) stewing veal
250 g (8

Europe
France
Main course
Gluten-free
Mediterranean

Method

Mince the veal and pork finely. Chop the livers, shallots and garlic and add them to the mixture together with the seasoning, brandy and beaten egg.

Pack the mixture into a small earthenware terrine or pie dish and lay the bay leaf on top. Cover with the lid or a piece of silver foil and bake in a bainmarie (dish of boiling water) in the oven at