Richard Olney’s Terrine of Poultry Livers

Preparation info

    • Difficulty

      Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

I like this terrine for its simplicity and understatedness. Many pâtés and terrines that one encounters these days are over-worked and elaborate, forsaking a savoury taste in favour of pretty layers or bland mousse. This could never be the case with any of Richard Olney’s recipes. Allow me to elaborate . . .

‘This terrine should be prepared the day before it is served, but, unlike many, it does not kee

Ingredients

Method