Chicken Liver Terrine

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pounds fresh chicken livers
  • 6 tablespoons port
  • generous pinch of thyme
  • 4 bay leaves
  • 4 slices ham
  • ¾ pound sausage meat
  • 3 slices bread
  • a little milk
  • ¼ pint dry white wine
  • ½ clove garlic, finely chopped
  • freshly ground black pepper
  • thin slices streaky bacon, or bacon and pork fat
  • melted lard


Place fresh chicken livers in a bowl; add port, a generous pinch of thyme, and 2 bay leaves, crumbled. Allow the livers to marinate in this mixture for at least 2 hours.

Put three-quarters of the chicken livers through a mincer with ham, sausage meat, and bread which you have soaked in a little milk. Stir in ¼ pint dry white wine to make a rather wet mixture. Then add ½ clove garlic, finely chopped, and freshly ground black pepper, to taste. Mix well.

Line a pàté mould (I use a Pyrex one) with thin slices of streaky bacon. For a more subtle flavour, ask your butcher to give you paper-thin strips of larding pork fat; place the strips between 2 sheets of waxed paper, and pound them as thinly as possible. Then use thin strips of pork fat alternately with strips of streaky bacon to line your pàté mould.

Spread half of the liver and sausage mixture in the bottom of the mould; add whole chicken livers, and cover with remaining liver and sausage mixture.

Top with thin strips of bacon and 2 bay leaves; cover mould; place in a pan of boiling water and cook in a moderate oven (375°-M4) for 1 ¼ to 1½ hours. Place a weight on pàté - all excess juices will pour over edges of mould - and allow to cool. When cold, coat with a little melted lard. Chill in refrigerator for 2 to 3 days before serving.