La Terrine de Foie de Volaille Rostassac

Chicken liver terrine

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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