Richard Olney’s Terrine of Poultry Livers

Name: Richard Olney’s Terrine of Poultry Livers
Ingredients: 2 bay leaves; salt and pepper; salt and pepper; 1 tbsp finely chopped parsley; 1 egg; 450 g/1 lb poultry livers, trimmed of greenish stains and white nervous tissue, chopped; 175 g/6 oz fresh pork fat, chilled; 15 g/½ oz unsalted butter; 1 onion, finely chopped; 1 healthy handful of fresh white breadcrumbs; 1 garlic clove; 2 heads of cloves (the tiny ball attached to the extremity of each clove); 2 heads of cloves (the tiny ball attached to the extremity of each clove); 1 tsp mixed dried herbs (herbes de Provence, for instance); 1 tsp mixed dried herbs (herbes de Provence, for instance)

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                    

                 

Ingredients

Starter

Ingredients

Method