Wayne Gisslen

Chicken Liver Terrine

Preparation info
  • Yield:

    2

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Soak, rinse, liquefy, and strain the livers, following the procedure on.
    2. Mix in the remaining ingredients, except caul fat, until smooth. If necessary, strain to eliminate lumps.
    3. If possible, cover and refrigerate this mixture overnight. This helps eliminate air bubbles that may have gotten in, and it allows the flour to absorb moisture.
    4. Lin

    Per 1 ounce (28.35 g): Calories, 60; Protein, 4 g; Fat, 4 g (57% cal.); Cholesterol, 105 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 170 mg.